The show stopper of the day is a char-grilled open-faced veggie sandwich. I will start by saying I believe any dish that contains basil pesto is off to a roaring start. Fresh veggies are overflowing in Florida, so I am trying to get creative. This entire sandwich is compiled of grilled veggies with the exception of roasted tomatoes (you could grill these on a piece of foil if desired). Then I topped them with feta cheese and a drizzle of balsamic vinegar, so they come together quickly. These are a perfect summer lunch or light dinner. I also feel these would be great for outdoor entertaining. I served these with a large dish of homemade red pepper hummus with chilled carrots, radishes and celery. What a delicious and fun way to get in your daily does of veggies.
1 C cherry tomatoes, halved
3 garlic cloves, minced
2 T rosemary, chopped
1 C olive oil
1 eggplant, sliced thin, lengthwise
2 zucchinis, sliced thin, lengthwise
1 sweet potato, sliced thin, lengthwise
4 ounces feta cheese
2 T basil pesto
2 large hard rolls sliced in half
Balsamic vinegar
Pre heat oven to 400F and line a baking sheet with foil, set aside.
In a small mixing bowl, combine garlic, rosemary and olive oil and season with salt and pepper.
Toss cherry tomatoes with 1/4 cup of olive oil mixture and spread on prepared baking sheet, bake for 30 minutes or until shriveled and browning slightly. Remove from oven and tent with foil to keep warm.
While tomatoes are roasting, coat vegetable slices in remaining olive oil mixture and grill until charred on both sides.
Spread each half of the sun dried tomato roll with pesto and place cut side down on grill and grill until toasted.
Divide chargrilled vegetables between each piece of bread and top with oven roasted tomatoes and crumble feta cheese on top.
Drizzle balsamic over each sandwich and dot sandwiches with more pesto if desired.
Until tomorrow...Peace.
No comments:
Post a Comment