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|
|Start the grilling|
|Toast your bread|
Spread the pesto on the bread and top with a little cheese and arugula.
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.