Summer Veggie Sandwiches Food

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

Grilled Summer Vegetable Sandwiches with Pesto image

Summer in a sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls. For a shortcut, consider using your favorite store-bought pesto.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 21

Ingredients

2-3 small to medium zucchini (1 pound)
2-3 small to medium summer squash or yellow squash (1 pound)
1 large red bell pepper
4 ciabatta sandwich rolls (or your favorite artisan sandwich roll)
2 tablespoons olive oil
1/4 cup olive oil
2 medium cloves garlic (minced)
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves (chopped)
1 teaspoon Dijon mustard
Zest from one lemon (about 2 teaspoons (you'll use the juice in the pesto))
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/3 cup walnuts
3 cups loosely packed fresh basil
2 medium cloves garlic (minced)
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons nutritional yeast flakes or grated Parmesan (optional*)
1/3 cup olive oil

Steps:

Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

SUMMER VEGGIE SANDWICHES

Summer Veggie Sandwiches image

A few ingredients make for a standout sandwich perfect for lunch or supper. Add bacon or turkey if you prefer. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 ounces cream cheese, softened
8 slices whole wheat bread
1 small cucumber, sliced
1/2 cup alfalfa sprouts
2 teaspoons olive oil
2 teaspoons red wine vinegar
1 large tomato, sliced
4 lettuce leaves
3/4 cup sliced pepperoncini
1 medium ripe avocado, peeled and mashed

Steps:

Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.

Nutrition Facts : Calories 356 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 360mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein.

ROASTED VEGETABLE SANDWICH

Roasted Vegetable Sandwich image

I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

Provided by cookiedog

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

Steps:

Preheat oven to 400°F.
Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

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49 SUMMER VEGETARIAN RECIPES AND IDEAS - FOOD.COM

From food.com

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35 VEGAN SANDWICH RECIPES (BEST SANDWICHES EVER!) | THE ...

Healthy Vegan Sandwich Recipes Veggie Shawarma Recipe. Tender marinated tofu is coated in warm spices like curry powder and paprika for a delicious take on veggie shawarma! This recipe comes with a creamy yogurt sauce made with tahini and garlic powder that’s made vegan with dairy-free yogurt. Great for easy lunches, ready 20 minutes! VIEW …
From pickyeaterblog.com

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SUMMER VEGGIE SANDWICHES - TFRECIPES.COM

SUMMER VEGGIE SANDWICHES. A few ingredients make for a standout sandwich perfect for lunch or supper. Add bacon or turkey if you prefer. -Mary Lou Timpson, Colorado City, Arizona. Recipe From tasteofhome.com. Provided by Taste of Home. Categories Lunch. Time 15m. Yield 4 servings. Number Of Ingredients: 10. Steps: Spread cream cheese over four slices of bread; …
From tfrecipes.com

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SUMMER VEGGIE HUMMUS SANDWICH - PUREHEALTHYLIVING.COM

At the peak of ripeness, all of the best summer veggies have now come to harvest – eggplant, tomato, zucchini, and lots and lots of greens. And they go great loaded into a sultry summer sandwich! This panini is packed full of fresh summer veg, with a lotta’ crunch and a little bit of creaminess from the layer of homemade (or store-bought) hummus.
From purehealthyliving.com

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