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Vegetable and Goat Cheese Sandwiches
with balsamic mayo / watermelon lime slush

Active: 45 min Total: 45 min
These easy, delicious sandwiches are a great clean-out-the-fridge dinner. Fill them with the fresh produce we recommend or substitute any other vegetables you already have on hand. We love the chilled watermelon slush on the side for a bit of naturally sweet, refreshing fun!


Balsamic Mayo:
  • Mayonnaise - 4 Tbsp
  • Vinegar, balsamic - 2 tsp
Vegetable and Goat Cheese Sandwiches:
  • Bell peppers, red - 1 , diced
  • Onions - 1/2 , chopped
  • Olives, any pitted - 1/4 cup , sliced
  • Zucchini - 1 lb , cubed
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1/2 tsp
  • Cheese, goat (sub feta or cubed Swiss) - 4 oz
  • Sandwich rolls - 4
Watermelon Lime Slush:
  • Watermelon, small (preferably seedless) - 1/2 , cubed
  • Ice - 2 cups
  • Lime juice - 2 tsp


  1. Bell peppers / Onions / Olives - Prep as directed. Combine bell peppers and onions. Store olives separately. (Can be done up to 5 days ahead)
  2. Make balsamic mayo - Whisk together mayonnaise and vinegar. (Can be done up to 5 days ahead)
  3. Zucchini - Cube zucchini. (Can be done up to 2 days ahead)
  4. Watermelon - Cube watermelon. (Can be done up to 2 days ahead)
  5. Make watermelon slush - Combine watermelon, ice and lime juice in a blender. Blend until smooth. Taste and add a bit of honey or sugar (not in ingredients list) if you’d like it a bit sweeter. Refrigerate until ready to serve.

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  1. Heat a non-stick saute pan or skillet over medium-high heat. Add oil and then zucchini. Saute until tender and golden brown, 4 to 5 minutes.
  2. Add onions, peppers and Italian seasoning and saute until soft, 3 to 4 minutes more.
  3. Remove pan from heat and stir olives and cheese into vegetables.
  4. Toast rolls, if desired.
  5. Spread both sides of rolls with balsamic mayo and fill with vegetables.
  6. Serve sandwiches with a glass of watermelon slush on the side. Enjoy!



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