Grilled Squash and Pesto Sandwiches
by Ben Gramkowski and Jillian MacLeod
- 1 small summer squash or zucchini
- 1 small eggplant
- 1 large tomato
- 2 Tbsp. Vegan Basil Pesto
- 1 handful of kale (or leafy green)
- 2 Tbsp. feta
- 4 slices of hearty bread
- 2 Tbsp. olive oil
Turn oven on 350˚F, unless using a pannini press or similar apparatus.
Cut squash and eggplant into thin slices and grill in a flat pan on med-high (approximately 3 minutes per side). Brush olive oil onto one side of each slice of bread, and spread pesto on the other side. Sprinkle feta on top of the pesto, then layer the tomatoes, grilled vegetables, and kale. Finish with salt and pepper, add the other slice of bread and cook the whole thing in the oven for about 10 minutes.
For a variation, try adding cucumbers, bell peppers, hummus, and a drizzle of balsamic vinegar.
Recipe yields 2 servings.