• Heat grill to medium-high. Cut zucchini lengthwise into 1/3-inch-thick slabs. Core and cut red pepper into 8 slices. Cut onion into 1/3-inch-thick slices. Toss zucchini and pepper with 1 tbsp vinegar, 1 tsp oil, 1/8 tsp salt and the black pepper. Brush onion with 2 tsp oil.

  • Grill veggies on both sides until tender, 7 to 11 minutes. Brush bread with 1 tbsp oil. Grill until lightly toasted. Spread Boursin over 4 slices of bread. Layer veggies on top. Toss arugula with 1 tbsp vinegar, 1 tsp oil and a pinch of salt and place over veggies. Cover sandwiches and cut each in half.


Make your own herbed spread by mixing 4 ounces of goat cheese with a few tablespoons of milk, then fold in fresh herbs.

Nutrition Facts

387 calories; 21 g total fat; 471 mg sodium. 42 g carbohydrates; 7 g protein;