Grilled Vegetable Sandwich with Tomato Jam
Servings 4
Ingredients
Tomato jam
- 1 ½ cups tomatoes chopped
- ¼ cup water
- 1 ½ tablespoon balsamic vinegar
- juice and zest of ½ lemon
- ¼ cup brown sugar
- ¼ teaspoon red chili flakes
Kale pesto
- ½ cup packed kale leaves torn, stems removed
- ½ cup basil
- ¼ cup toasted pine nuts
- ¼ cup shredded parmesan cheese
- 1 garlic minced
- ½ cup extra virgin olive oil
- salt and pepper
Remaining ingredients
- 1 medium eggplant sliced into rounds
- 2 medium zucchini sliced into ¼ inch thick long slices
- 2 tablespoon olive oil
- salt and pepper
- 1 red bell pepper roasted and sliced
- 4 ounces goat cheese softened at room temperature
- 8 slices crusty bread toasted (ciabatta, sourdough, baguette)
Instructions
- Combine all the ingredients for tomato jam (tomatoes - red chili flakes) in a medium sauce pot. Cover and bring to a boil over medium-high heat. Reduce to medium-low and let simmer. Reduce until almost all liquid has evaporated, about 20-25 minutes, stirring occasionally. Remove from heat and set aside.
- Combine kale, basil, pine nuts, parmesan and garlic in a food processor or blender. Slowly add olive oil while the machine is running, blending ingredients together. Season with salt and pepper. Set aside.
- Heat grill pan over high heat. Toss eggplant and zucchini in olive oil. Season with salt and pepper. Lay on the grill and cook until grill marks appear about 4-5 minutes. Flip and cook on the other side another 3-4 minutes.
- Spread tomato jam on one side of the top bread and kale pesto on the bottom slice. Top the pesto side with grilled zucchini, eggplant, and roasted bell peppers. Spread the goat cheese and top with the remaining bread. Serve immediately.