Recipes

Grilling

Grilled Vegetable Pesto Sandwiches

Ingredients

• 1 medium zucchini
• 1 yellow summer squash
• 1 medium sweet red pepper, quartered
• 1 medium onion, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, softened
• 2 ciabatta rolls, split
• 2 tablespoons prepared pesto
• 4 slices Asiago cheese
• 1/2 cup spring mix salad greens
• 6 large fresh basil leaves

Description

1. Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat.
2. Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds.
3. To assemble sandwiches, spread pesto over roll bottoms. Layer with the grilled vegetables; top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad greens and basil. Replace roll tops. Serve immediately.