Recipes
Nutrients per serving
- Protein: 9.0 grams
- Fat: 11.0 grams
- Carbohydrates: 43.0 grams
- Calories: 296
Greenhouse Peppers
Grilled Vegetable and Goat Cheese Sandwiches
This recipe provided by Renees Gourmet
Serve these vegetable and goat cheese 'sandwiches'
as a vegetarian lunch or with grilled meats.
Cooking Time: 20 minutes
Servings: 4
Ingredients:
- 1 - 354 mL bottle Fig Balsamic by Renee's Gourmet Wellness Dressings
- 1 eggplant, about 2-1/2-inches (7 cm) in diameter
- 4 Ontario Portobello Mushrooms, about 2-1/2-inches (7 cm) in diameter, stemmed and cleaned
- 2 Ontario Sweet Red Peppers, quartered
- 1 medium Spanish onion, cut into 1/4-inch (5 mm) slices
- 8 1/2-inch (1 cm) slices polenta, cut from a polenta tube
- 4 1/2-inch (1 cm) slices Ontario Goat Cheese (about half a 140 g log)
- 12 fresh basil leaves
Preparation:
Cut 4 1/2-inch (1 cm) slices from eggplant (not using ends). Marinate eggplant, mushrooms, red peppers, onion and polenta slices in half of the bottle of Fig Balsamic by Renee's Gourmet Wellness Dressings for 1 hour in refrigerator. Place the remaining dressing in a saucepan and reduce until thick, about 20 minutes over medium heat. Preheat grill to medium-high. Grill polenta slices for 1 minute per side; set aside. Grill vegetables until tender. On lightly oiled or parchment paper lined baking pan, place 1 polenta slice, 1 eggplant slice, 1 mushroom, 2 red pepper quarters, 1/4 of the onion rings, 1 slice of goat cheese, and 3 basil leaves between the layers. Top with a polenta slice. Repeat with remaining ingredients to make 4 sandwiches. Bake in preheated 350F (180C) oven for 5 to 10 minutes until vegetables and cheese are heated through. Serve with reduced sauce.
Tip: To secure sandwiches, push a 4-inch (10 cm) skewer through the centre of each stack.
Tip: This recipe can also be made with low-fat Ontario feta cheese for a lower fat alternative (8 g fat per serving).
