The end of summer is near, but there are still plenty of summer squash available in the markets. I was feeling kind of meh about a veggie sandwich, but I bought some delicious garlic basil goat cheese from Jollity Farms in Garden Valley and knew that it would be amazing alongside the grilled veggies. 
Yeah, I was right. Doesn’t it look delish? You’ll never miss the meat in this sandwich. The smoky, caramelized flavor of the grilled vegetables goes perfectly with the spicy garlic and mellow basil in the creamy goat cheese. Don’t skimp on the goat cheese; you want a good quality cheese with lots of flavor.
To prevent the veggies from falling through the grate during grilling, use the top rack of a broiler pan or a grilling basket, if you have one. You could also use a large piece of aluminum foil, although the veggies may not get as brown or crisp.
This will make about 4 sandwiches.
Ingredients
1 red bell pepper
1 red onion
1 zucchini
1 yellow squash
1/4 cup olive oil
Salt and pepper to taste
1/4 cup mayonnaise
1 tablespoon lemon juice
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1/2 cup Jollity Farms Garlic Basil Chevre
Slice the bell pepper lengthwise into several wide strips. Thinly slice the onion into rounds. Trim the ends off of the zucchini and yellow squash, cut the zucchini and yellow squash in half, and then slice each half lengthwise into strips.
Preheat the grill to medium-high heat.
Lightly coat the top rack of a broiler pan with olive oil, and then place the bell pepper strips and onion rounds on top, in a single layer. Place the rack on the grill and cook for about 5 minutes, or until the veggies begin to soften and brown on the bottom. Brush olive oil on top of the veggies and sprinkle with salt and pepper. Use tongs to flip the veggies over. Sprinkle with salt and pepper and cook for around 5 minutes, or until the veggies are cooked. Remove the bell pepper and onion to a plate and set aside.
While the bell pepper and onion are cooking, combine the mayonnaise and lemon juice in a small bowl and set aside. Cut the bread into sandwich-sized pieces and then split each piece horizontally into a top and bottom slice.
Brush the broiler rack with more olive oil, if needed, then lay the zucchini and squash in a single layer on the rack. Cook for about 3 minutes, and then brush them with olive oil and sprinkle with salt and pepper. Use tongs to flip them over and then sprinkle the other sides with salt and pepper. Cook for another 3 minutes, or until the veggies are cooked. Remove the veggies and the broiler rack from the grill.
While the zucchini and yellow squash are cooking, spread the mayonnaise mixture on the top slices of bread, and spread the Garlic Basil Chevre on the bottom slices of bread. After the veggies are done, place the bread slices, mayo and cheese sides up, on the grill (you may want to lower the heat of the grill first). Close the lid and let the bread get warm and toasty for about 2 minutes.
Remove the bread from the grill. Pile a bunch of veggies on the bottom slices of bread and then cover with the top slices of bread. Serve warm and prepare to say “mmmmm”!
