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Goat cheese, roasted garlic and grilled veggie sandwiches
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Not into vegetarian dishes? These grilled veggie sandwiches might change your mind! They're grilled, they're cheesy and they're garlicky... sooo good!

Course: Main, Main Course
Cuisine: American, Canadian, North American, World
Servings: 4 sandwiches
  • 8 slices Bavarian Rye Bread
  • 7 tbsp olive oil
  • 1 small head (bulb) garlic
  • 200 g or 7 oz softened cream goat cheese
  • 1 medium red onion, cut round 1/4 inch slices
  • 1 large zucchini, cut diagonally in 1/4 inch slices
  • 1 medium eggplant, cut diagonally in 1/4 inch slices
  • 2 large portobello mushrooms, cut in 1/2 inch slices
  • 3 large red peppers, seeded and cut into 4 long slices each pepper
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  1. Preheat the barbecue to between 450 and 500 ºF.

  2. Cut the top off the garlic head to expose the tops of the cloves.

  3. Place the garlic head on a large square of heavy-duty aluminum foil.

  4. Drizzle 1 tbsp of olive oil over the cut top of the garlic head.

  5. Sprinkle about 1/2 tsp salt over the head of garlic.

  6. Close all the sides of the aluminum foil up and over the garlic head into a nice little closed package. Twist the top tight.

  7. Place the garlic head package on the second rack to slowly roast the garlic while you cook the other veggies. Close the lid and mark down the time somewhere. You'll want the garlic to cook about 40 to 45 minutes.

  8. Cut your veggies as per the ingredient list instructions.

  9. Drizzle or brush olive oil over all the veggies (use about 3 tbsp of the olive oil for this step). Add a pinch of salt and black pepper to all the veggies (divide the remaining salt and pepper evenly between all the veggies).

  10. Once the garlic's been in the barbecue for about 25 minutes, place the peppers on the hot grill first and close the lid.

  11. After about 3 minutes, open the lid and turn over the peppers. Add all the remaining sliced veggies. Be extra careful with the red onion slices to keep the wheel slices intact. It's okay if they break apart a little. Close the lid.

  12. After about 3 minutes open the lid and turn all the veggies over. Close the lid.

  13. After another 3 minutes, open the lid and check for doneness. The veggies should be tender and have char marks.

  14. Remove all the vegetables onto a large serving dish, making sure to keep the different types of vegetables separate (to make it easier to assemble the sandwiches). You can let the onion fall apart completely now. The rings look great on the sandwich!

  15. Remove the garlic package and close the barbecue lid.

  16. Carefully open the aluminum foil package to expose the garlic head (it's hot).

  17. Once the garlic head cools a little and you can safely handle it with your hands, squeeze from the bottom to squeeze out the roasted garlic into a small bowl.

  18. Add about 3 tbsp of olive oil to the bowl with the roasted garlic.

  19. Use a fork to mash up the garlic and olive oil into an oily paste.

  20. Brush a bit of the oil and garlic onto all slices of bread, on both sides. Feel free to extend the olive oil if you start running out.

  21. Place the bread slices on the grill and grill them for about two minutes (or until you have char marks) with the lid open.

  22. Turn the slices over and grill for another two minutes.

  23. Assemble the sandwiches... place the first slice of bread on a plate. Add about 1/4 of each of the veggies onto the slice. Spread about 1/4 of the goat cheese on the bottom of the top slice, and place the top slice on the veggies.

  24. Repeat the last step for the remaining 3 sandwiches.

  25. Enjoy the sandwiches hot!

Recipe Notes
  • You can use almost any favourite bread instead of the Bavarian Rye Bread. Just make sure the slices aren't too soft, so they can hold up the grilled veggies.
  • Feel free to change up the veggies.