Food For Thought Thursdays: Roasted Vegetable and Goat Cheese Sandwich

Make no mistake about it, I'm a carnivore. My tastes typically lean towards fresh fish and poultry however a great steak has its place at my table. That being said, I also love my veggies; steamed, grilled or roasted like in this recipe from The Kitchen Sink. Enjoy!

Roasted Vegetable & Goat Cheese Sandwich
1/2 baguette, sliced lengthwise
1 1/2 ounces goat cheese
1 red bell pepper, cut into 1-inch wedges
1 zucchini, sliced lengthwise into 1/4-inch slices
1 small red onion, sliced into 1/4-inch rings
1 to 2 tablespoons extra virgin olive oil
salt & pepper
several basil leaves
handful of baby spinach or arugula

Preheat the oven to 425. Line a rimmed baking sheet with foil and set aside.

Toss the sliced pepper, zucchini and onion with the olive oil, salt and pepper. Spread the vegetables on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, until the vegetables are soft and browned.

On the cut side of one baguette half, spread the goat cheese, pile up the roasted vegetables and top with the basil and greens. Top with the remaining baguette half.