Grilled Vegetable Sandwiches with Pesto and Fresh Mozzarella
Alisa
Perfect for a hot summer meal. I bought whole wheat farmer bread from the local farm stand, used pre-made pesto and yum!
ingredients
- 1 eggplant, cut into 1/8 inch rounds
- 1 zucchini, cut lengthwise into 1/8 inch strips
- 1 yellow squash, cut lengthwise into 1/8 inch strips
- 3 portabello mushroom caps, gills scraped out
- 2 red bell peppers, cored, cut in half
- large ball of fresh mozzarella sliced into 1/8 inch rounds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 TBS Italian seasoning
- 1 tsp red pepper flakes
- 1 clove crushed garlic
- 1/2 cup pre-made pesto
- crusty bread sliced for sandwiches
- butter or margarine
directions
- 1
In small bowl, mix olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, and crushed garlic. Coat vegetables in dressing and grill on medium heat about 5 minutes on each side or until deep grill marks occur and the veggies reduce in size. Remove from grill and set aside (this can be done up to 2 days in advance and stored in an airtight container).
- 2
Coat bread slices lightly with butter, margarine or olive oil. Place oil side down on grill or griddle on low – medium heat. Spread pesto on inside of slices. Add sliced mozzarella and allow to soften. Add variety of pieces of grilled veggies to one slice and seal sandwich. Cut in half and serve.
notes
You can make the veggies ahead of time and serve at room temp. Great with potato salad and very transportable for picnics.
Source: Alisa Costa
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