Grilled Vegetable Sandwich with Goat Cheese (continued)
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
2 baby eggplant, cut lengthwise in 1/4-inch thick slices
2 medium portobello mushrooms, cut in 1/2-inch thick slices
1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch thick slices
1 chayote or mirliton squash, cut in 1/4-inch thick slices
1 red bell pepper, cut in 2-inch strips
1 small red onion, cut into 1/2-inch thick rounds
1/3 cup olive oil
Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry
1 loaf Ciabatta bread, split in half horizontally
1 cup arugula leaves, rinsed and drained
1. Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper.
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