Grilled Veggie & Pesto Sandwich

In recent years, there has been a significant shift toward vegetarian meals, with more individuals embracing plant-based diets for their health benefits and environmental impact. This trend is particularly evident during the warmer months when outdoor grilling becomes a favorite pastime for many. Whether it’s a weekend barbecue or a quick weeknight meal, grilled dishes offer a delightful way to celebrate the season's bounty. One such dish that stands out in the realm of vegetarian cuisine is the Grilled Veggie & Pesto Sandwich.

Discover the deliciousness of the Grilled Veggie & Pesto Sandwich, a vibrant and satisfying option for vegetarians and meat lovers alike. Packed with grilled zucchini, bell peppers, red onions, mushrooms, and creamy mozzarella, this sandwich bursts with flavor. It's easy to prepare, making it perfect for quick lunches or casual dinners. Elevate your meals with fresh pesto and optional balsamic glaze for an added touch. Embrace this healthy, nutrient-rich delight that celebrates seasonal ingredients!

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Ingredients

1 large zucchini, sliced into 1/4 inch rounds

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 small red onion, sliced into thick rings

8 ounces mushrooms, sliced (preferably portobello or cremini)

4 tablespoons olive oil

Salt and pepper, to taste

4 slices sourdough bread (or your preferred bread)

1 cup fresh basil pesto (store-bought or homemade)

8 ounces fresh mozzarella cheese, sliced

1 tablespoon balsamic glaze (optional)

Fresh basil leaves, for garnish

Instructions

Preheat the Grill: Preheat your grill to medium-high heat. If you are using a grill pan, preheat it over medium heat on the stovetop.

Prepare the Veggies: In a large bowl, toss the zucchini, bell peppers, red onion, and mushrooms with olive oil, salt, and pepper until evenly coated.

Grill the Vegetables: Place the vegetables directly on the grill or grill pan. Cook for about 4-5 minutes per side, or until they are beautifully charred and tender. Remove from the grill and set aside.

Assemble the Sandwich: On one slice of sourdough bread, spread about 2 tablespoons of pesto. Layer with grilled veggies, followed by slices of mozzarella cheese. Drizzle with balsamic glaze if desired. Top with another slice of bread.

Grill the Sandwich: Brush the outside of the sandwich with a little olive oil. Place the sandwich on the grill or in the grill pan and cook for about 3-4 minutes on each side until the bread is golden brown and the cheese is melted. You may need to press down gently with a spatula.

Serve: Remove the sandwich from the heat, cut in half, and garnish with fresh basil leaves. Serve hot with extra pesto on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings