Description

This stacked, flavor-packed sandwich features smoky grilled zucchini, eggplant, and red bell peppers layered over fresh arugula and creamy goat cheese on toasted ciabatta. Finished with a drizzle of hot sauce, it’s a bold and satisfying vegetarian bite that’s perfect for lunch or light dinner.

Ingredients

Units Scale

1 small zucchini, sliced into rounds
1 small eggplant, sliced into rounds
1 red bell pepper, sliced into strips
1 tbsp olive oil
Salt and pepper, to taste
1 cup fresh arugula
2 oz goat cheese, crumbled
Hot sauce (your favorite brand)
2 slices ciabatta or sourdough bread, toasted

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Instructions

Preheat a grill pan or outdoor grill over medium-high heat. Brush zucchini, eggplant, and bell pepper with olive oil and season with salt and pepper.
Grill the vegetables for 2–3 minutes per side, or until tender and slightly charred. Set aside.
Toast the ciabatta slices until crisp and golden.
On one slice of bread, layer arugula, then grilled peppers, eggplant, and zucchini.
Top with crumbled goat cheese and drizzle with hot sauce to taste.
Place the second slice of bread on top or serve open-faced.

Notes

For added crunch, try adding a few slices of pickled onions or cucumber.
If you prefer less heat, use a mild hot sauce or a spicy mayo instead.
For a vegan option, substitute the goat cheese with a plant-based cheese.

Nutrition

Serving Size: 1 sandwich
Calories: 330 kcal
Sugar: 6g
Sodium: 600mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 8g
Cholesterol: 20mg