Chef Ida Rodriguez
Basil Pesto Veggie Sandwich
Category
Entree
Servings
4 sandwiches
Prep Time
10 minutes
Cook Time
5 minutes
Author:
Chef Ida Rodriguez
Ingredients
-
1 small Eggplant, thinly sliced
-
2 tablespoons Olive Oil
-
1 cup Basil Pesto
-
1 Organic Tomato, sliced 1/4 inch thick
-
1 Organic Avocado, sliced
-
Spice Grinders, Garlic & Herb and Black Peppercorn, to taste
-
2 Organic Zucchinis, thinly sliced
-
4 Rolls (use Kaiser Rolls French Rolls or Hamburger Buns)
-
1 box Alfalfa Sprouts
Directions
Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges.
Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado.
Top with sprouts and sprinkle with salt and pepper to taste.
Filed in:
Avocado,
Basil Pesto,
Basil Pesto Veggie Sandwich,
Eggplant,
Entree,
Melissa's Spice Grinders,
Organic Avocados,
Organic Tomatoes,
Organic Zucchini,
Spice Grinders,
Tomatoes,
Zucchini
