Grilled Vegetable Sandwich with Pesto

 Grilled Vegetable Sandwich with Pesto


1 cup of prepared basil pesto 

3 tbsp extra virgin olive oil and extra for grilling ciabatta bread

Salt and pepper 

1-2 portobello mushrooms sliced lengthwise (about 1/4 inch)

1 medium zucchini sliced lengthwise ( about 1/4 inch)

1 medium yellow squash sliced lengthwise (about 1/4 inch)

1/2 medium red onion sliced into thin rounds

1/2 red or orange bell pepper, seeded and sliced into quarters

1 loaf of ciabatta bread 

1/2 cup of fresh arugula leaves


Oil or non-stick spray grill grates or grill pan.  Preheat the grill on medium high for 10 minutes.

Drizzle the vegetables with the 3 tbsp of extra virgin olive oil, salt and pepper. Drizzle some additional extra virgin olive oil on the cut sides of the ciabatta bread.


Place the vegetables on the grill.  Allow them to grill undisturbed for about 5 minutes.  Gently flip them with a spatula and cook for another 5 minutes. Toast the ciabatta bread on the cut sides for the last couple of minutes on the grill.


Spread pesto on the cut sides of the bread. Add arugula to the bottom slice of bread. Top with grilled vegetables.  Slice the sandwich into smaller pieces to eat. Serve warm or at room temperature.




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