Grilled Vegetable Sandwich Recipe
Marinated grilled yellow squash, zucchini, peppers, carrots & asparagus topped with artichoke pesto, arugula and Bibb lettuce served on a toasted wheat roll.
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Ingredients
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Vegetables and Condiments
Method
Preparation and Assembly
- 1
Marinate the Vegetables
Slice the yellow squash, zucchini, bell peppers, and carrots into thin strips. Trim the asparagus. In a large bowl, combine the sliced vegetables with olive oil, salt, and pepper. Let marinate for at least 30 minutes.
- 2
- 3
Prepare the Rolls
While the vegetables are grilling, toast the wheat rolls on the grill for about 2 minutes until golden brown.
- 4
Assemble the Sandwich
Spread a tablespoon of artichoke pesto on the bottom half of each toasted roll. Layer the grilled vegetables on top, followed by a handful of arugula and a few Bibb lettuce leaves. Place the top half of the roll on the sandwich.
- 5
Serve
Serve the grilled vegetable sandwiches warm, with extra pesto on the side if desired.
