YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Savor this robust, layered sandwich featuring tender slices of roasted turkey breast nestled between hearty whole grain bread and a vibrant medley of grilled vegetables. Fresh portobello mushroom, zucchini, red bell pepper, and red onion are lightly marinated in fragrant herbs and a dash of olive oil, then grilled to perfection. Accented with a dollop of basil pesto, each bite offers a delightful balance of savory, tangy, and earthy flavors ideal for a balanced meal.
INGREDIENTS
2 slices Whole Grain Bread
3 oz Roasted Turkey Breast Slices
1 Portobello Mushroom cap
1/2 medium Zucchini
1/2 medium Red Bell Pepper
A few slices of Red Onion
1 tbsp Basil Pesto
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Prepare the vegetables by slicing the portobello mushroom, zucchini, red bell pepper, and red onion. In a bowl, toss them with olive oil, chopped herbs (such as basil, oregano, and thyme), salt, and pepper.
Grill the vegetables for 3-4 minutes per side until they are tender with beautiful grill marks.
Lightly toast the whole grain bread slices on the grill or in a toaster.
Layer the toasted bread with the grilled vegetables and arrange the roasted turkey breast slices on top.
Spread a tablespoon of basil pesto over the turkey and vegetables.
Assemble the sandwich by placing the remaining bread slice on top, slice, and serve warm.