Looking for a delicious and healthy lunch option? This Grilled Veggie Sandwich with Pesto is my go-to recipe when I want something satisfying yet nutritious. The combination of charred vegetables, creamy pesto, and crusty bread creates a symphony of flavors that’ll make you forget you’re eating something so wholesome. Plus, it’s incredibly versatile – you can use whatever vegetables you have on hand!
Ingredients
- 2 slices sourdough bread (or any crusty bread of your choice)
- 1/4 cup homemade or store-bought pesto
- 1 medium zucchini, sliced lengthwise
- 1 red bell pepper, cut into wide strips
- 1 small eggplant, sliced into rounds
- 1 portobello mushroom, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 slices fresh mozzarella (optional)
Instructions
- Brush all vegetables with olive oil and season with salt and pepper. This helps develop a beautiful char and enhances their natural flavors.
- Heat your grill or grill pan over medium-high heat. You want it hot enough to get those gorgeous grill marks.
- Grill the vegetables in batches, about 3-4 minutes per side, until they’re tender and have nice char marks. The exact time will depend on the thickness of your slices.
- While the vegetables are grilling, lightly toast your bread slices until golden brown.
- Spread a generous layer of pesto on both slices of bread.
- Layer the grilled vegetables on one slice of bread, starting with the larger pieces like eggplant and zucchini.
- If using mozzarella, add it now – the residual heat from the vegetables will help it melt slightly.
- Top with the second slice of bread, cut diagonally, and serve while warm.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 large sandwich
Recipe Notes
Here are some helpful tips to make your Grilled Veggie Sandwich with Pesto even better:
- Make sure to slice your vegetables consistently in thickness for even cooking.
- Don’t have a grill? A cast-iron grill pan works perfectly fine for this recipe.
- Pat your grilled vegetables with paper towels if they release excess moisture – this prevents your sandwich from getting soggy.
- For meal prep, grill extra vegetables and store them in an airtight container. They’ll keep well for 3-4 days in the refrigerator.
- Feel free to experiment with different vegetables based on what’s in season – grilled asparagus, summer squash, or onions all work great.
- To make this vegan, simply skip the mozzarella or use your favorite plant-based cheese alternative.
Grilled Veggie Sandwich with Pesto
Looking for a delicious and healthy lunch option? This Grilled Veggie Sandwich with Pesto is my go-to recipe when I want something satisfying yet nutritious. The combination of charred vegetables, creamy pesto, and crusty bread creates a symphony of flavors that'll make you forget you're eating something so wholesome. Plus, it's incredibly versatile – you can use whatever vegetables you have on hand!
Ingredients
- 2 slices sourdough bread or any crusty bread of your choice
- 1/4 cup homemade or store-bought pesto
- 1 medium zucchini sliced lengthwise
- 1 red bell pepper cut into wide strips
- 1 small eggplant sliced into rounds
- 1 portobello mushroom sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 slices fresh mozzarella optional
Instructions
- Brush all vegetables with olive oil and season with salt and pepper. This helps develop a beautiful char and enhances their natural flavors.
- Heat your grill or grill pan over medium-high heat. You want it hot enough to get those gorgeous grill marks.
- Grill the vegetables in batches, about 3-4 minutes per side, until they're tender and have nice char marks. The exact time will depend on the thickness of your slices.
- While the vegetables are grilling, lightly toast your bread slices until golden brown.
- Spread a generous layer of pesto on both slices of bread.
- Layer the grilled vegetables on one slice of bread, starting with the larger pieces like eggplant and zucchini.
- If using mozzarella, add it now – the residual heat from the vegetables will help it melt slightly.
- Top with the second slice of bread, cut diagonally, and serve while warm.