- 2 tablespoons sun-dried tomatoes
- 1 eggplant, sliced into 1/2 inch rounds
- 1 large yellow squash, sliced
- 1 red onion, sliced into 1/2 inch thick slices
- 2 red bell peppers, sliced into rings
- 2 ounces fat-free cream cheese
- 2 ounces goat cheese
- 2 tablespoons fat-free sour cream
- 2 teaspoons fresh thyme
- 1 cup chopped pistachios (optional)
- 1 loaf crusty multigrain French bread
- Coat a grill rack with cooking spray. Preheat the grill.
- Place the tomatoes in a small bowl. Cover with boiling water and let soak for 10 minutes, or until soft. Drain and discard the liquid.
- Meanwhile, place the eggplant, squash, onion, and peppers on the prepared grill rack and cook for 6 minutes, turning once, or until lightly browned and softened; remove from the grill and set aside.
- In another small bowl, combine the cream cheese, goat cheese, sour cream, thyme, pistachios (if using), and tomatoes.
- Remove the soft insides from the crust of each half of the bread. Reserve for another use. Spread the tomato mixture over both halves of the bread. Layer the grilled vegetables on the bottom half, then cover with the top half of the bread. Cut into 4 sandwiches.