Open-Faced Garden Veggie Sandwiches

Open-Faced Garden Veggie Sandwiches
(Adapted from Taste of Home)
(Makes 2 servings)

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2 tbsp olive oil
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1 medium eggplant, peeled, thinly sliced
2 medium zucchinis, peeled, halved and sliced
1 small onion, sliced
1/2 cup or so of goat cheese
1/4 cup mayonnaise
2 tbsp balsamic vinegar
1 tsp Dijon mustard
4 slices bread (1/2 inch thick), toasted
1 tomato, thinly sliced
Mozzarella Cheese, sliced


1. Preheat oven to 425.

2. In a large bowl, combine oil, garlic, oregano and basil. Add vegetables and toss to coat. Transfer to a baking pan and bake uncovered 30 minutes, stirring occasionally.

3. Spread goat cheese on toast. Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil on low until the cheese is melted and browned.


1 comment:

  1. oregano is new to me though i will search for it
    looking so delicious Rain!
    thank you for sharing :)


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