Pressed Eggplant and Pepper Sandwich

Total Time: 45 minutes
Active Time: 20 minutes
Makes: 6 servings

Preheat grill or grill pan.

In a large bowl, combine orange zest and juice, oil, vinegar, garlic, salt, and red pepper flakes; whisk to combine. Add bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.

Rub grill grates or grill pan with oil. Remove eggplant and peppers from marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Repeat on other side. Reserve marinade. As vegetables are done, remove to a plate and set aside.

Place goat cheese on the bottom piece of bread, then evenly distribute spinach over cheese. Drizzle marinade over spinach, then layer grilled vegetables over spinach. Close sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip sandwich over after 10 minutes and press for another 10 minutes. Then unwrap, slice, and serve.