30 minute, yummy veggie meal

This month's Cooking Light has some great recipes, and the one I picked tonight was a real winner: eggplant and goat cheese sandwiches. It is a great opportunity to use those lingering veggies from your gardens or CSA, as well as some of that pesto you've got stocked up in the freezer. :) The recipe is not yet online, so I will share it here:

Serves 2:

• One medium eggplant, cut into 6 slices (about 1/2 inch thick)
• 1 large red bell pepper, cut into quarters, seeds and membranes removed
• Pesto
• Goat cheese
• 4 slices crusty white bread, like ciabatta
• Handful of baby arugula or mix of greens
• Olive oil

1. Preheat broiler

2. Arrange eggplant slices in a single layer on a foil-lined baking sheeting. Brush both sides with olive oil. Arrange bell pepper quarters, skin sides up on baking sheet as well, flatten with hand. Broil about 4 minutes until eggplant is browned, and then turn eggplant over. Broil additional 4 minutes or so and then remove eggplant from oven. Leave peppers in until blackened, then place in a ziplock bag, seal and let stand for 15 min. Peel and discard skin.

3. Broil bread slices until lightly browned on one side. Spread pesto on one side and goat cheese on the other. Layer eggplant, peppers and arugula between the slices.

4. Serve with pre-made creamy tomato soup.

Delish and so quick!