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.