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In recent years, plant-based meals have surged in popularity, transforming the way many of us view our daily diets. More than just a trend, the shift towards incorporating more vegetables and plant-based ingredients into our meals reflects a growing awareness of health, sustainability, and culinary creativity. Among the myriad of options available, the Grilled Veggie & Pesto Sandwich stands out as a healthy, delicious choice that easily satisfies a variety of palates. This sandwich not only caters to those seeking vegetarian or vegan options but also appeals to anyone looking to indulge in a flavorful meal that celebrates the bounty of fresh produce.

Grilled Veggie & Pesto Sandwich

Discover the delightful flavors of a Grilled Veggie & Pesto Sandwich, a plant-based recipe that celebrates fresh produce and culinary creativity. Perfect for any occasion, this sandwich is easily customizable to meet various dietary needs, including gluten-free and dairy-free options. Packed with vibrant vegetables and a homemade pesto, it not only satisfies your taste buds but also offers numerous health benefits. Dive into a meal that's nutritious, delicious, and fun to make!
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Ingredients
  

1 large zucchini, sliced into 1/4-inch rounds

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 small red onion, sliced into thick rings

8 ounces mushrooms, sliced (preferably portobello or cremini)

4 tablespoons olive oil

Sea salt and freshly ground black pepper, to taste

4 slices of sourdough bread (or your choice of bread)

1 cup fresh basil pesto (store-bought or homemade)

8 ounces fresh mozzarella cheese, sliced

1 tablespoon balsamic glaze (optional for extra flavor)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Grill: Begin by preheating your grill to medium-high heat. If opting for a grill pan, warm it over medium heat on the stovetop.

    Prepare the Vegetables: In a spacious mixing bowl, combine the sliced zucchini, red and yellow bell peppers, red onion rings, and sliced mushrooms. Drizzle over the olive oil and season generously with salt and pepper. Toss everything together until all the vegetables are well coated.

      Grill the Vegetables: Arrange the seasoned vegetables on the grill or grill pan. Cook them for approximately 4-5 minutes on each side, or until they are nicely charred and tender to your liking. Once grilled to perfection, remove them from the heat and set aside.

        Assemble the Sandwich: Take one slice of sourdough bread and generously spread about 2 tablespoons of basil pesto on it. Layer on the grilled vegetables, followed by slices of fresh mozzarella cheese. If you like, drizzle a little balsamic glaze for added sweetness and complexity. Cap it with another slice of bread.

          Grill the Sandwich: Lightly brush the outsides of the sandwich with a touch of olive oil. Place the assembled sandwich onto the grill or into the grill pan. Cook for about 3-4 minutes on each side, or until the bread turns a beautiful golden brown and the cheese is thoroughly melted. You can gently press down with a spatula to help achieve even grilling.

            Serve: Remove the sandwich from the heat and slice it in half diagonally. Garnish with fresh basil leaves for a pop of color and freshness. Serve immediately while hot, accompanied by extra pesto on the side for delightful dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings