Grilled Pesto Veggiewich
The suggestions below are just that. Feel free to use any combination of grilled – or even roasted – vegetables and mix up the cheese and extra toppings as desired.
Ingredients
- grilled vegetables such as zucchini, eggplant, portobellos, asparagus, carrots, and onions (see recipe notes)
- sourdough, multi-grain, or a hearty bread of choice (Ezekiel’s sprouted multigrain bread shown in photo; use GF as needed)
- pesto, homemade or purchased
- olive oil
- mozzarella, havarti with dill, or another cheese of choice
Optional
- Tomato slices, sprouts, spinach
Instructions
- Brush one side of bread slices with olive oil. On the non-oiled side, spread the pesto, and then layer grilled veggies, tomato or other optional vegetables, and layer of cheese to cover.
- Place another piece of bread on top, olive oil-side up, and grill in a panini press for about three minutes or on a stove-top skillet or grill pan until both sides are golden and the cheese is melted.
Notes
I love to marinate the veggies in this super easy, 3-ingredient marinade, which is delicious with chicken and salmon too. I usually serve the vegetables as a side dish one night and use the leftovers for the veggiewiches.
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