Parmesan and pesto make this grilled veggie sandwich full of flavor! Just a few ingredients and simple preparation to make this vegetarian meal.
- 2 whole grain ciabatta rolls
- 1 whole zucchini
- 1 whole summer squash
- 1 tomato
- 1/4 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!
I used take-and-bake ciabatta, so I baked the rolls first for about 7 minutes to get them nice and crispy on the outside and soft on the inside. It was the perfect texture!
- Calories: 755