I'm always looking for new ways to fix veggies and I was at a restaurant recently where they had a grilled vegetable sandwich on the menu. This is my version of the sandwich.
1 zucchini, sliced
1 yellow squash, sliced
1 egg plant, sliced
7 mushrooms, sliced
1 sweet onion, sliced
1 red pepper, sliced
Ciabatta Bread (l large loaf or 4 individual rolls)
6 0z. Asiago cheese
Basil Pesto
There are two ways to do these vegetables. One, is to grill them. Take 2 pieces of heavy duty aluminum foil and lay them on a flat surface. Cut all of your veggies on the thin side. Divide veggies in half and place half of the veggies (zucchini, squash, eggplant) on piece of the foil and the other half of the veggies on the other piece of foil. Add a pinch of salt and pepper. Then bring the sides of the foil together and make a pouch. Place both pouches on the grill and shut the lid and cook 15 minutes on each side. Or you can saute the veggies in 4 tablespoons of olive oil and 1 tablespoon of butter until they are crisp tender. Again add just a pinch of salt and pepper.
Preheat oven to 400 degrees. Cut your bread in half and place on a baking sheet then on one side place shredded Asiago cheese. Put in the oven until the cheese melts. Remove from oven and let cool slightly. Then spread basil pesto on the other side of the bread. On top of the pesto place your cooked vegetables. Then place the top on your sandwich. If you have used the large loaf of Ciabatta you will need to slice the loaf into individual pieces.
Recipe for Basil Pesto
2 tightly packed cups of fresh basil
3 cloves of garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts, lightly toasted
1/2 cup grated Parmesan cheese
Put basil in blender or food processor and chop lightly. Add remaining ingredients one at a time until all is well blended. Store with a thin layer of olive oil on top of pesto in an air tight container in the refrigerator for up to 10 days, or you can freeze it for several months.
The potatoes I served with this are a healthy version of french fries.
Oven French Fries
1/2 cup grated Parmesan cheese
2 teaspoons of oregano
2 (8 oz) baking potatoes unpeeled
1 egg white
vegetable cooking spray
Combine Parmesan cheese and oregano and set aside. Cut potatoes into wedges (length wise). Dip into egg white and dredge into Parmesan cheese mixture. Place fries on baking sheet coated with vegetable spray. Bake at 425 degrees for 25 minutes. 137 calories per 4 wedges. Pretty good huh! :)
1 zucchini, sliced
1 yellow squash, sliced
1 egg plant, sliced
7 mushrooms, sliced
1 sweet onion, sliced
1 red pepper, sliced
Ciabatta Bread (l large loaf or 4 individual rolls)
6 0z. Asiago cheese
Basil Pesto
There are two ways to do these vegetables. One, is to grill them. Take 2 pieces of heavy duty aluminum foil and lay them on a flat surface. Cut all of your veggies on the thin side. Divide veggies in half and place half of the veggies (zucchini, squash, eggplant) on piece of the foil and the other half of the veggies on the other piece of foil. Add a pinch of salt and pepper. Then bring the sides of the foil together and make a pouch. Place both pouches on the grill and shut the lid and cook 15 minutes on each side. Or you can saute the veggies in 4 tablespoons of olive oil and 1 tablespoon of butter until they are crisp tender. Again add just a pinch of salt and pepper.
Preheat oven to 400 degrees. Cut your bread in half and place on a baking sheet then on one side place shredded Asiago cheese. Put in the oven until the cheese melts. Remove from oven and let cool slightly. Then spread basil pesto on the other side of the bread. On top of the pesto place your cooked vegetables. Then place the top on your sandwich. If you have used the large loaf of Ciabatta you will need to slice the loaf into individual pieces.
Recipe for Basil Pesto
2 tightly packed cups of fresh basil
3 cloves of garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts, lightly toasted
1/2 cup grated Parmesan cheese
Put basil in blender or food processor and chop lightly. Add remaining ingredients one at a time until all is well blended. Store with a thin layer of olive oil on top of pesto in an air tight container in the refrigerator for up to 10 days, or you can freeze it for several months.
The potatoes I served with this are a healthy version of french fries.
Oven French Fries
1/2 cup grated Parmesan cheese
2 teaspoons of oregano
2 (8 oz) baking potatoes unpeeled
1 egg white
vegetable cooking spray
Combine Parmesan cheese and oregano and set aside. Cut potatoes into wedges (length wise). Dip into egg white and dredge into Parmesan cheese mixture. Place fries on baking sheet coated with vegetable spray. Bake at 425 degrees for 25 minutes. 137 calories per 4 wedges. Pretty good huh! :)
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