Grilled Veggie Sandwich

“Buttered” toasted bread generously layered with thin sliced vegetables and grilled until warm makes a scrumptious vegan lunch.
“Buttered” toasted bread generously layered with thin sliced vegetables and grilled until warm makes a scrumptious vegan lunch.

Grilled Veggie Sandwich

Serves 2

Ingredients:

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  • 2 tablespoons olive oil
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  • 1 zucchini, cut into thin strips with vegetable peeler
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  • 1 cup roasted red bell peppers in a jar, drained
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  • 1/2 cup marinated artichoke hearts, drained, thinly sliced
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  • Salt and freshly ground black pepper
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  • 4 slices vegan bread
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  • 4 tablespoons vegan butter
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  • 2 to 4 tablespoons pesto

Directions:

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  1. Heat oil in a medium skillet over medium heat.
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  3. Add zucchini and cook, tossing often with tongs, until tender.
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  5. Add peppers and artichoke hearts, tossing to combine. Taste and season with salt and pepper. Set aside.
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  7. Spread one side of each slice of bread with butter and the other side with pesto.
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  9. Heat a large skillet over medium heat. Brush with oil.
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  11. Lay 2 slices of bread buttered side down in the skillet and pile with zucchini mixture. Set remaining 2 slices of bread overtop mayonnaise side down.
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  13. Cover skillet with a lid and cook for 3 minutes or until sandwiches are lightly browned on the bottom. Use a spatula to carefully flip sandwiches and continue to cook until lightly browned.
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  15. Transfer to serving plates, slice, and serve.

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