NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 2 Medium Zucchini - cut lengthwise into 4 slices
• 1 Large Red Bell Pepper – quartered
• 1 Large Eggplant - cut crosswise into ½ inch thick slices
• 6 1/2 Tbsp Olive oil
• 3 tsp Fresh Oregano - chopped
• 4 tsp Fresh Thyme - chopped
• 1 Tbsp Red Wine Vinegar
• 5 1/2 Tbsp Soft fresh Goat Cheese
• 2 cups Baby Spinach leaves
• 8 slices Whole Grain Bread
• 1 cup Couscous - uncooked
• 2 1/2 cups Vegetable Stock – brought to a boil
• 1 cups Cherry Tomatoes – halved

Directions

Roasted Vegetables

1. Preheat oven to 400 degree F.
2. In a large mixing bowl, add 3 Tbsp of olive oil, zucchini, bell pepper and eggplant.
3. Toss well until all the vegetables are coated with oil.
4. Arrange vegetables on prepared baking sheets and put in the oven.
5. After 15 minutes, turn.
6. After an additional 10 minutes remove zucchini when tender and brown in spots.
7. Roast eggplant and bell pepper for another 20 to 25 minutes until done.
8. In a large bowl, whisk 1 1/2 tsp fresh thyme and oregano, red wine vinegar and add 3 Tbsp olive oil.
9. Add roasted vegetables and toss to coat.
10. In a separate bowl, mix the soft goat cheese with 1 1/2 tsp fresh thyme and oregano. Set-aside until ready to assemble sandwich.
11. To assemble sandwich spread cheese mixture on each slice of bread. Arrange four slices on a platter.
12. Top with roasted vegetables, spinach leaves and cover with one bread slice, cheese side down.
13. Cut each sandwich in half.

Herbed Tomato Couscous

1. In a large stockpot bring vegetable stock to a boil.
2. Stir in 1 tsp olive oil and couscous.
3. Cover and remove from heat.
4. Let stand for 5 to 10 minutes and then use a fork to fluff up the couscous.
5. Chop the cherry tomatoes in half and set aside.
6. In a large mixing bowl, combine remaining 1 tsp chopped thyme, couscous, cherry tomatoes and ground black pepper.
7. Chill in container covered with plastic wrap.

Nutrition Facts

Serving Size: 1 sandwich and 1/2 cup Couscous