For lunch I usually eat something boring like a Lean Cuisine or turkey sandwich. The other day we had some leftover goat cheese that had to be used up and I recalled an episode of Giada at Home on Food Network where she made a delicious grilled vegetable sandwich with goat cheese spread on the bread. I made my own version of that and it was just spectacular – more indulgent than a low cal Lean Cuisine, but worth it!
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| Mix about 2 oz room temperature goat cheese with chopped chives. |
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| Mix olive oil with herbs – parsley, oregano, rosemary, s&p. |
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| Mix veggies with oil and grill them, I used red onion and zucchini. |
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| Brush remaining seasoned oil on your bread, I used ciabatta. |
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| Once veggies were almost done I added roasted red peppers. Grill your bread, too. |
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| Spread your goat cheese on the bread when it’s right off the grill. |
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| Add veggies. |
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| Enjoy! |
Styled by Jess 
Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.’
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