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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2. Add zucchini and cook, tossing often with tongs, until tender.

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3. Add peppers and artichoke hearts, tossing to combine. Taste and season with salt and pepper. Set aside.

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4. Spread one side of each slice of bread with butter and the other side with pesto.

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5. Heat a large skillet over medium heat. Brush with oil.

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6. 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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7. 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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8. Transfer to serving plates, slice, and serve.

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