Marinated Grilled Veggie Summer Sandwich Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • ½ cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups basil leaves
  • ¼ cup olive oil
  • ¼ cup grated parmesan cheese
  • 2 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 bell peppers, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh chives, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 long ciabatta rolls
  • ½ red onion, sliced
  • 2 heirloom tomatoes, any color
  • 8 slices mozzarella
  • 1 cup arugula
Directions
  1. Add the pesto ingredients to a food processor.
  2. Blend until smooth. Set aside.
  3. Heat the grill to medium-high.
  4. Add the zucchini, yellow squash, and bell peppers to a grill pan and place on the grill.
  5. Let the veggies cook undisturbed for 15 minutes, then shake the pan or stir and cook for 10-15 more minutes.
  6. While the veggies are grilling, mix up all the marinade ingredients in a small bowl.
  7. Add the cooked vegetables to a large bowl and toss with marinade.
  8. Cover and marinate for 30 minutes at room temperature.
  9. Slice the ciabatta rolls and toast the bread on the grill, cut side down, for 5 minutes.
  10. Spread a layer of pesto on both sides of the toasted ciabatta.
  11. Layer the marinated veggies onto one half of the cut roll.
  12. Top with red onion, heirloom tomato slices, mozzarella, and arugula. Serve the sandwiches right away.