Italian Vegetable Sandwich

2 cloves garlic, minced 
6 Tbsp olive oil 
4 basil leaves, finely chopped 
8 oz Cains® White Balsamic & Honey Vinaigrette
1 eggplant, cut into ¼ inch rounds 
1 zucchini, cut into ¼ inch long slices 
1 yellow squash, cut into ¼ inch long slices 
1 small red onion, cut into ¼ inch slices 
1 large French baguette, cut into 4 
1 large tomato, thinly sliced 
8 oz goat cheese 
1 bunch arugala leaves 
 
Mix garlic, olive oil, basil and Italian dressing together. Lay all the sliced vegetables on a cookie sheet excluding tomatoes. Pour the marinade mixture over the vegetables and let marinate 15 minutes to 1 hour. Preheat grill or oven to 350 degrees. Grill or roast the vegetables until just cooked. Be careful not to overcook the vegetables. Assemble the sandwich with layers of each vegetable, sliced tomatoes, crumbled goat cheese and arugala leaves. Drizzle any leftover marinade over the sandwich. Best served warm.
Servings: 4 Prep Time: 45 min

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