Late Season Grilled Veggie Sandwich

Happy Fall! Yesterday was the Autumn Equinox and my favorite time of year has begun. Yay for crisp weather, cute boots, lots of scarves, roasted root veggies and soups!

So, I grew up in Florida and we didn't have seasons expect for the hot and dry season and the hot and rainy season. When I lived in Denver, I soaked it all up and couldn't get enough of all the fall colors and pumpkin lattes.

Here in Northern California, we get more of a fall season than in Florida, but its nothing compared to Colorado. Actually here, its hottest in September and October. The weather probably won't change for a little while, but the leaves are shifting colors - which makes things pretty!

So, onto this sandwich. Hurry and make this before it starts to get too dark too early and cold outside. I am still trying to get the most out of our grill while I can. And there should be a few more weeks left of summer veggies at the farmer's market, so stock up and make this. Of course, if you have a grill pan, or live in Florida - you an do this year round!

This is one of my all time favorite throw together dinners that frequently happens on Friday nights when I don't feel like cooking or when I have an abundance of produce that I need to use. You can switch up the veggies any way you like and I always make extra for leftovers for a quick lunch the next day. It's also a great Meatless Monday option.

Grilled Veggie Sandwich
Makes 4 Servings
1 small eggplant, cut and sliced in rounds
1 small onion, sliced
2 red peppers, de-seeded/de-veined and cut in half
1 yellow squash, sliced lengthwise
1 zucchini, sliced lengthwise
1 cup of cherry tomatoes, cut in half
shredded mozzarella cheese
fresh arugula or spinach
1 fresh loaf of crusty bread - like a baguette
Gather the goods
Slice it all up
Heat your grill over medium high. Either cover the grill with tin foil, or oil the grates down so your veggies don't stick. If everything fits on the grill, great - you're lucky you have a big fun grill. With mine, I had to do in batches. Brush all the veggies with a little bit of olive oil, salt and pepper. Start cooking the peppers, eggplant, and onions first as they tend to take the longest, gradually add on the squash and zucchini, and cook the tomatoes last. Start taking things off the grill when they have nice grill marks, maybe with a little char and they've softened.

Start the grilling
Beautifully charred
When the veggie are just about done, cut the bread down the middle and lower the heat to low. Toast the bread on the grill - make sure you watch it carefully so it doesn't burn. This can happen very quickly!

Toast your bread
Take the bread off the grill and assemble your sandwich. This is how I like it...
Spread the pesto on the bread and top with a little cheese and arugula.

Pesto time!
Start stacking the veggies, I usually start with the peppers and eggplant, move up to the squashes, add the onions then the tomato.

There you have it. A grilled veggie sandwich.

Looks good right? Wait to to take a bite. Pair this with a nice green salad and a glass of wine and you got yourself a quick easy dinner.



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