YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant and hearty grilled vegetable sandwich bursting with herb-marinated flavors, accented by a creamy spread of hummus, a drizzle of fresh basil pesto, and melted low‐fat mozzarella cheese nestled between slices of whole grain bread. This sandwich brings together the smokiness of grilled eggplant, zucchini, red bell pepper, and red onion, complementing the rich yet bright flavors of pesto and hummus for a satisfying meal.
INGREDIENTS
2 slices Whole Grain Bread
1/4 cup grilled chopped Eggplant
1/4 cup grilled chopped Zucchini
1/4 cup grilled chopped Red Bell Pepper
1/4 cup grilled chopped Red Onion
2 ounces Low-Fat Mozzarella Cheese
5 tablespoons Hummus
2 tablespoons Basil Pesto
1 tablespoon Herb Marinade (olive oil with herbs)
PREPARATION
Preheat your grill or grill pan to medium-high heat.
In a bowl, toss the eggplant, zucchini, red bell pepper, and red onion with the herb marinade to coat evenly.
Grill the vegetables for about 3-4 minutes per side until they are tender and have char marks. Once grilled, roughly chop them and place in a bowl.
Lightly toast the whole grain bread slices on the grill or in a toaster.
Spread 5 tablespoons of hummus on one slice of the toasted bread.
Layer the grilled vegetables evenly over the hummus, then add the low-fat mozzarella cheese on top.
Drizzle 2 tablespoons of basil pesto over the cheese.
Top with the second slice of bread, slice in half if desired, and serve immediately.