Pesto Roasted Veggie Sandwiches

Pesto Roasted Veggie Sandwiches
I by no means want an excuse to go to  bakery. I’d go there to get one thing for a meal, however I gained’t go away and not using a tarte tatin or eclair. In searching for new and other ways to make use of pesto, I wished to do one thing sandwichy. Sure, it’s a phrase! Sandwichy! For this recipe, I purchased a crusty loaf of sourdough bread from our native French bakery, after which yellow squash, zucchini, and portabella mushrooms from the grocery retailer. I had pesto, Parmesan cheese, and an onion available. As a result of roasting is just about my default means of getting ready greens, I believed I’d marinate the veggies in a pesto and olive oil combination after which throw them within the oven till they obtained all caramelized and scrumptious. In case you favor grilling your greens, that may work too, after all—I imply, principally the concept is to prepare dinner the greens earlier than placing them on the sandwich, you realize?

These sandwiches are certain to turn into a weekend staple in our family. Most Saturdays, we swing by the farmers market to choose up recent veggies and the bakery is on the way in which house. And on Saturdays, we’re normally so busy, the very last thing we need to do is spend an hour or two getting ready dinner. These sandwiches are simple, recent, and attractive—does it get any higher than that?


Pesto-Roasted Veggie Sandwiches

Pesto Roasted Veggie Sandwich Stack

Pesto-marinated greens are roasted within the oven after which grilled on sourdough bread with Parmesan cheese—tremendous simple and tremendous scrumptious!

  • Prep Time: Four hours 15 minutes
  • Prepare dinner Time: 45 minutes
  • Complete Time: 5 hours
  • Yield: 5 sandwiches


  • 2 tbsp pesto
  • 2 tbsp olive oil
  • 1 small onion, reduce into 1/4-inch thick rings
  • 1 small zucchini, sliced lengthwise
  • 1 small yellow squash, sliced lengthwise
  • 1 giant portabella mushroom, sliced into 1/4-inch large strips
  • salt and pepper, to style
  • eight slices sourdough bread
  • half of cup Parmesan cheese, shredded


  1. Whisk collectively pesto and olive oil in a big baking dish. Add greens and toss to coat. Let greens marinate for 3–Four hours.
  2. Preheat oven to 400°F. Place greens on baking sheet and season with salt and pepper. Bake for 30–35 minutes, or till greens are tender and onions are starting to brown.
  3. Warmth panini grill to medium-high. Prime 4 slices of bread with 2 tablespoons of cheese after which divide roasted veggies evenly among the many bread slices. Prime every sandwich with one other slice of bread and place sandwiches on panini grill. Grill till cheese has melted and bread is crispy, about 10–12 minutes.


Please enter your comment!
Please enter your name here