Grilled Vegetable, Herb and Goat Cheese Sandwiches

¾ c sundried tomatoes (from jar, with oil) finely chopped
2-4 cloves garlic, minced
½ c olive oil
½ c of your favorite fresh herbs, I like to use mostly basil, and some rosemary and thyme
Salt
...Pepper
2 zucchini, ends cut off and sliced lengthwise ¼” thick
1 small eggplant, cut same as zucchini
1 baguette, sliced lengthwise
1 c goat cheese, at room temp
Baby spinach

Preheat grill or heat grill pan on stove over medium-heat. In bowl (or blender) mix sundried tomatoes, garlic, olive oil, herbs, and salt and pepper to taste. Place zucchini and eggplant slices in larger bowl. Take backside of spoon and press into the tomato mixture, collecting some of the infused oil. Spoon some of this oil, and some tomato mixture, into larger bowl with zucchini and eggplant. Toss until coated. Cook vegetables on grill until tender (about 4 minutes on each side). Let veggies cool. Spread tomato mixture on both sides of baguette. Spread goat cheese on both halves, over the tomato mixture. If the cheese isn’t easy to spread, mix in a little bit of milk to make it smoother. Place vegetables on bottom half, and top with baby spinach. Assemble baguette and cut into four sandwiches. Enjoy!