A delicious Pesto Roasted Veggie Sandwich that brings together the rich flavors of roasted vegetables and the zesty kick of pesto. Perfect for a quick and satisfying meal that will leave your taste buds craving for more.
Pesto Roasted Veggie Sandwich
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 1/4 cup pesto sauce
- 4 slices whole grain bread
- 4 slices mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes or until they are tender and slightly caramelized.
- While the veggies are roasting, spread pesto sauce on one side of each slice of bread.
- Once the veggies are done, assemble the sandwiches by placing a slice of mozzarella on the pesto-covered side of the bread and topping it with the roasted vegetables.
- Close the sandwiches with another slice of bread, pesto side down.
- Heat a pan over medium heat and grill the sandwiches on both sides until the bread is toasted, and the cheese is melted.
- Remove from the pan, slice in half, and serve hot.
Total Time: 35 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 350, Fat: 18g, Carbohydrates: 40g, Protein: 12g