Grilled Vegetables and Cheese Sandwiches


2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
lemon juice
freshly ground black pepper


  1. Preheat the grill to high.
  2. Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
  3. Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
  4. Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.

Makes 4 servings.

Source: GL Diet Made Simple