Best Grilled Vegetable Sandwich |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette. Ingredients:
1/2 zucchini, cut crosswise into 1/2-inch slices |
1/2 small eggplant, cut crosswise into 1/2-inch slices |
1 red bell pepper, quartered |
1/2 teaspoon salt |
1 1/2 teaspoons olive oil |
ground black pepper to taste |
1 small whole-grain baguette, cut into two halves and split lengthwise |
1/4 cup basil pesto |
4 ounces fresh baby mozzarella, sliced |
2 plum tomatoes, sliced |
Directions:
1. Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
4. Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
5. Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
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