Grilled Vegetable Pesto Sandwiches
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. —Tanya Mehta, Philadelphia, Pennsylvania
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
Directions
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1Slice 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.
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2Grill 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.
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3To 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.
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