Grilled Vegetable Sandwich with Sundried Tomato Pesto
You'll love this veggie sandwich with layers of succulent grilled eggplant and zucchini slices, generously topped with a sundried tomato pesto and vegan provolone.
Ingredients
- ¼ cup olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 slices eggplant about ¼ inch thick
- 8 slices zucchini about ¼ inch thick
- 4 slices red onion
- 4 slices tomato
- 4 ciabatta rolls
- ½ cup sundried tomato pesto
- 4 slices vegan provolone I used Violife smoked provolone
- 1 cup greens, or microgreens
Instructions
- Prepare grill, grill pan or broiler.
- Combine the olive oil, oregano, salt & pepper in a small bowl. Brush over the eggplant, zucchini and red onion slices.
- Grill (or broil) vegetables for 5 minutes per side until tender and browned.
- Cut the rolls in half and place them cut side down on the grill and cook for one minute until lightly toasted.
- Spread 1 tablespoon of sundried tomato pesto on each bread slice.
- Top four of the bread slices with one cheese slice, some of greens, 2 slices of eggplant, 2 slices zucchini, tomato, and red onion. Top with the second slice of the ciabatta roll.
Nutrition
Serving: 1sandwichCalories: 333kcalCarbohydrates: 39gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 857mgPotassium: 332mgFiber: 5gSugar: 7gVitamin A: 522IUVitamin C: 11mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!