Shelly's Recipe

GRILLED VEGGIE HERO WITH ROASTED GARLIC SPREAD

Category: Sandwiches I

1 head garlic
Olive oil, for drizzling and brushing
Salt and freshly ground pepper
2 portobello mushroom caps
2 to 3 zucchini or yellow squash, sliced lengthwise into thirds
1 Vidalia or red onion, thickly sliced crosswise
2 red peppers, cut in half, stems, ribs, and seeds removed
1 (7 ounce) log goat cheese
2 tablespoons whole milk or sour cream1 loaf rustic bread such as ciabatta
1 tomato, thinly sliced
2 tablespoons balsamic vinegar
1 bunch arugula (or 3 cups fresh spinach), chopped

TO ROAST THE GARLIC:
Preheat the oven to 325 degrees F.

Cut off the top quarter of the garlic head to expose the cloves. Drizzle with oil, sprinkle with salt and pepper, and wrap tightly in aluminum foil. Place on a cookie sheet and bake until soft, 45 minutes to 1 hour. Remove from the oven and set aside to cool.

TO COOK THE VEGETABLES:
Preheat the broiler.

Brush the mushroom caps, zucchini or squash, onion, and peppers with oil and season with salt and pepper. Broil 3 to 4 inches from the element until tender, about 10 minutes, turning once. Set aside to cool.

TO PREPARE THE GOAT CHEESE MIXTURE:
Squeeze the roasted garlic out of the skin into a small bowl and mash with a fork. Add the goat cheese and milk or sour cream, and salt and pepper to taste, continuing to mash well with a fork until blended.

TO ASSEMBLE THE SANDWICH:
Cut the bread in half and open it like a book. Spread both sides of the bread with the goat cheese mixture.

Slice the roasted vegetables into strips and layer them on 1 side of bread. Top vegetables with tomato slices. Drizzle with vinegar. Top with arugula or spinach and replace the top half of the bread to make a sandwich.

Press the length of the sandwich firmly with the palm of your hand to compress it slightly. Wrap tightly in plastic wrap and press under a weight (2 cans of tomatoes on top of a cutting board works well) for 2 to 3 hours to combine flavors and improve sandwich texture. Cut into portions and serve.

TO MAKE AHEAD:
The vegetables can be grilled a day ahead and the roasted garlic spread can be made up to two days ahead and stored in the refrigerator.