Aloha my veggie friends! I am on my way home from my Hawaii today and the fabulous Julie from Running in a Skirt offered to co-host Meatless Monday with Tina today. Let’s show her lots of love!
Julie Wunder here from Running in a Skirt! I want to thank Deborah for handing her fabulous blog to me for the day and allowing me to co-host Meatless Monday with Tina.
I live in the beautiful mountains of Asheville, North Carolina (one of the coolest places EVER!) and am the former morning news Meteorologist for our local ABC station.
I left my high stress job almost a year ago, after I spent years fighting several health conditions brought on by my crazy hours and intense work environment (I got up at 2 AM for seven years!) I now blog and do freelance work on a full time basis and I could not be happier or healthier!
Running in a Skirt is about a lot more than running, and is really a lifestyle blog with a runner’s heart. I like to say, “I’m running through life in a skirt!” I post fitness ideas (including inspiration, hiking, running and workouts), mouthwatering new recipes (vegetarian and pescatarian,) exciting travel adventures (I’m just back from Brazil!) and everyday fashion. There is also all kinds of personal fun in the mix! I believe that everyone can lead healthier, more stylish life and my blog follows my personal journey to find that balance in life!
So now that you know a little more about me, let’s get to the business of why I am here… FOOD! Which is basically one of my favorite subjects to talk about!
How about a Grilled Vegetable Sandwich with homemade herbed goat cheese?
I figured if you are guest posting on a blog as fun as Deborah’s, it’s go big or go home.
All you do to make this sandwich masterpiece is mix the goat cheese and prep the veggies for the grill.
The trick to get the score marks is to put them on the grill and leave them there. If you move them around, it will still cook, but it will not look as pretty!
Finally stack the sandwich high and eat up!
Grilled Vegetable Sandwich with Herbed Goat Cheese
Prep time: 10 minutes
Cook time: 10 minutes
For the herbed goat cheese:
4 ounces goat cheese, removed from fridge and allowed to soften
1 tablespoon fresh chives, chopped
1 tablespoon fresh basil, chopped
½ tablespoon fresh oregano, chopped
For the sandwich:
8 thick slices of whole grain bread
6 ounces portobello mushroom caps, sliced
1 big red bell pepper, sliced into large pieces
1 zucchini, sliced into squares the size of the bread
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ cup baby spinach
- Mix all ingredients for the goat cheese. This can be done ahead of time or just before you make the sandwiches.
- Lay the vegetables out on a cookie sheet and brush them with the olive oil. Season with the salt and pepper. Adjust salt and pepper to taste.
- Heat grill to medium heat. Place vegetables on grill and don’t move them. Flip them after 2-3 minutes. The mushrooms and zucchini should be done in 4-5 minutes. The bell pepper should be done in 5-7 minutes. You want the vegetables to be tender, but not soggy.
- Stack the sandwich! Start with the baby spinach, then add the vegetables. Spread the goat cheese over the top piece of bread and add it to the top.