Roasted Vegetable Sandwich With Pea Pesto Food

PESTO-ROASTED VEGGIE SANDWICHES

Steps:

• Whisk together pesto and olive oil in a large baking dish. Add vegetables and toss to coat. Let vegetables marinate for 3-4 hours.
• Preheat oven to 400°F. Place vegetables on baking sheet and season with salt and pepper. Bake for 30-35 minutes, or until vegetables are tender and onions are beginning to brown.
• Heat panini grill to medium-high. Top four slices of bread with 2 tablespoons of cheese and then divide roasted veggies evenly among the bread slices. Top each sandwich with another slice of bread and place sandwiches on panini grill. Grill until cheese has melted and bread is crispy, about 10-12 minutes.

ROASTED VEGGIE SANDWICH WITH BASIL PESTO

Steps:

• Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown.
• Spread the cream cheese evenly on the top and botton of each roll.
• Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

GRILLED VEGETABLE PESTO SANDWICHES

Steps:

• 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. , 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., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

WARM PESTO ROAST VEG

Steps:

• Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
• Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.