Being out of school isn’t as easy as it seems.
On my first day of summer break, I ran into a former student. Former as of a few days ago. Too soon, people, too soon! Not only was it too soon, but I was sporting that previously mentioned bedhead look (yes – I go out in public like that – don’t judge) and an outfit that was definitely not from the “professional section” of my closet.
I had no plans to so much as touch the “professional section” of my closet for the next 3 months. But if I continue to run into students out in the normal world?
Well, maybe it is time to retire those shorts, anyways.
Speaking of shorts, how about yesterday’s graham bars? Oofdah.
It’s about time that I brought some green into this blog. Or any color besides the caramel-toasted-golden color of those butter and sugar combinations. My shorts are begging me for more green.
So here it is.
Green zucchini, green pesto (watch the teeth), bright red tomato, and yellow summer squash. Don’t panic about eating all that green, because between you and me, there is still a hint healthy amount of that golden-toasted color from the melted parmesan cheese and fresh whole grain ciabatta.
- 2 whole grain ciabatta rolls
- 1 whole zucchini
- 1 whole summer squash
- 1 tomato
- ¼ cup parmesan cheese
- 4 tbs. pesto
- Chop the vegetables into coin-shaped pieces. Grill them on the grill or in a skillet with a little oil, salt, and pepper until just tender-crisp.
- Stack them on the ciabatta. Top with a tablespoon of pesto. Place a slice of tomato on top. Sprinkle or grate parmesan cheese on the tomato, and place in the oven (without the top half of the bun) on broil/high broil for 3-5 minutes.
- Add another tablespoon of pesto to the inside top half of the bun, replace it on the sandwich, and enjoy!
Guess what? I’m going on vacation today! And I did pack my shorts.
In the meantime…
Thoughts on meatless sandwiches?
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