Grilled Vegetable And Goat Cheese Sandwiches
Looking for a recipe to impress? Look no further!
1 bottle (12 oz.) of Renee’s Fig Balsamic Dressing1 Eggplant, sliced into ½” rounds
4 Portobello mushrooms
2 Ontario greenhouse peppers, cut into quarters
1 Onion, sliced into ¼” pieces
8 ½” slices of polenta (from a polenta tube)
4 ½” Slices of goat cheese
12 Fresh basil leaves
Marinate eggplant, mushrooms, greenhouse peppers, onion and polenta slices in ½ of the bottle of Fig Balsamic Dressing for 1 hour in the refrigerator.
Place remaining Dressing in a sauce pan and reduce about 20 minutes over medium-low heat until thickened.
Preheat grill on medium-high heat. Grill polenta slices for 1 minute each side and set aside. Grill the vegetables until they are tender.
On a lightly greased baking sheet, place 1 polenta slice, 1 eggplant slice, 1 mushroom, 2 greenhouse pepper quarters, ¼ of the onion rings, 1 slice of goat cheese and 3 basil leaves. Top with a second polenta slice. Bake in a 350 F oven for 10 minutes until sandwiches are heated through. Drizzle some of the reduction sauce over the top when serving.
NOTE: Alternatives to this recipe are endless. Some suggestions you might wish to try are: using Ontario greenhouse tomato slices, feta cheese instead of goat cheese, grilled bread instead of polenta, or slices of cooked beet.
