French · Lunch
French Goat Cheese Vegetable Sandwich
An open-faced sandwich built on toasted sourdough spread with fresh goat cheese, layered with roasted zucchini and bell pepper, arugula, and sliced tomato, finished with olive oil and thyme. Light, tangy, vegetable-forward, and eaten as a casual lunch.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
398Calories
13.8gProtein
22.9gFat
35.2gCarbs
6.3gSugar
5.1gFiber
603mgSodium
42mgChol
9.7gSat Fat
680mgPotassium
155mgCalcium
2.1mgIron
0.1mcgVitamin B12
65mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the zucchini into thin rounds and bell pepper into strips; pat all vegetables dry with a paper towel.
2
Roast
Toss zucchini and bell pepper with 2 teaspoons olive oil on a baking sheet. Roast at 425°F (220°C) for 10–12 minutes, turning once, until browned and tender.
3
Toast
Place sourdough directly on the oven rack over medium heat for 2–3 minutes until golden and crisp.
4
Build
Spread goat cheese over warm toast, layer arugula, tomato, roasted vegetables, and thyme on top. Drizzle with remaining teaspoon olive oil, season with salt and pepper.
5
Plate
Transfer to a plate and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g fresh goat cheese, softened
- 2 slice2 slice sourdough bread (about 50g)
- 2 tbsp2 tbsp olive oil, divided
- 22 small zucchini (about 120g)
- 11 bell pepper (about 70g)
- a small handful of arugula (about 10g)
- 44 tomato slices (about 30g)
- 1 tsp1 tsp fresh thyme leaves
- salt, to taste
- black pepper, to taste
