Ingredients
- 2 Ciabatta Rolls
- 4 Tablespoons, divided Extra Virgin Olive Oil
- 1 Zucchini
- 1 Yellow Squash
- 1 Red Bell Pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 4 Tablespoons Pesto
- 0.25 cup Fresh Parsley
Directions
Fresh and grilled vegetables ciabatta sandwich with herby pesto sauce.
This sandwich is easy to make, packed with flavors and textures.
Whether it’s spring or summer time, vibrant vegetables is what I am in the mood for!
There is no better way to make a filling sandwich than by adding vegetables that are in season.
Green zucchini, yellow squash and bell pepper are a great pairing.
All sandwiches need a spread or sauce and basil pesto works really well for this sandwich.
You can keep it fully plant-based by using vegan store-bought or homemade pesto!
For the bread, ciabatta rolls are great.
The rustic bread can hold up to the hardy vegetables and it toasts beautifully on the grill.
This recipe only requires 9 ingredients and less than 30 minutes start to finish!
Please leave your review for this grilled vegetables ciabatta sandwich below.
For other comments and questions, send me a direct message via Instagram!
Steps
1 Done | Grill The VegetablesWash, dry and slice the vegetables, discarding the cores. Wash and dry the parsley, set aside. Add the sliced vegetables to a large bowl then drizzle with about 2 Tablespoons of olive oil and season with salt and black pepper. Grill the vegetables on medium-low heat for 3-4 minutes on each side. Slice open the ciabatta rolls and grill them, cut side-down, for 1-2 minutes or until slightly toasted. |
2 Done | Assemble the SandwichesAdd pesto (I am using vegan basil pesto) to the bottom ciabatta roll, top with the grilled vegetables, followed by a small handful of fresh parsley. Top with the other half of the ciabatta roll and serve. |
