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.




Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more