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Roasted Vegetable and Goat Cheese Sandwich

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This is the sandwich that I have been thinking about it all week.

It is nothing complicated but just the right combination of sweet roasted vegetables and creamy, oozy and slightly tart goat cheese. I use whichever vegetables I can find in the bottom of my fridge; the purplest of cabbage, juicy eggplant, slices of sweet potato and red and yellow peppers.
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Roasted Vegetable and Goat Cheese Sandwich

Purple Cabbage
Sweet Potato
Red and Yellow Peppers
Any bread. I used Ciabetta here.
Goat Cheese or Chevre of choice (one that will melt well)

1. Cut vegetables and drizzle with olive oil and salt. Roast at 425 degrees until you get the color you want (I like them a little burnt on the edges).

2. Layer vegetables on the ciabetta and cover with thin slices of goat cheese.

3. Grill in panini press or if you don’t have one then you can use a frying pan with a heavy pot on top to flatten the sandwich.


2 responses to “Roasted Vegetable and Goat Cheese Sandwich”

  1. Yummy! This is one of my favorite tastes in the world — roasted veggies with goat cheese. Thanks for the directions on making it at home.


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