a WONDERFUL sandwich...

I made this for dinner last night and it was awesome. As some of you may (or may not) know, I am not a huge meat fan. I try to make several things on our menu with little or no meat. This sandwich was SO good. Scott and I both loved it and it will be one of our go to recipes. Scott is not a fan of tomatoes so we replaced them with a bunch of sliced mushrooms which tasted really good!

Roasted Veggie and Pesto Sandwich

1 zucchini

1 yellow squash

1 red onion

2 roma tomatoes

1 red bell pepper

1 Tablespoon olive oil

1/2 cup pesto

6 oz. mozzarella cheese

salt and pepper

A loaf of really good artisan bread (I used a garlic, parmesan italian loaf. $2 from Walmart) For the two of us, we only used 1/2 of the loaf.

Preheat oven to 375 degrees. Spray a large baking sheet with non stick spray and set aside. Thinly slice the zucchini, yellow squash, red pepper, red onion and roma tomatoes. Place the veggie slices on the baking sheet and drizzle with the olive oil. Toss to coat. Spread the veggies out on the baking sheet evenly and sprinkle with salt and pepper. Bake for 20 minutes or until veggies are tender. When the veggies are tender turn the broiler on and let them brown slightly. Split the loaf of bread. Put pesto on the top of the loaf. Place grilled veggies on the bottom of loaf. Divide the cheese evenly among the two halves. Broil for a couple of minutes to brown the cheese slightly. Keep a close eye on it! Place the tops on the bottoms and cut loaf into pieces.

As far as cooking the veggies, next time we will bake and broil them a bit more so they become more caramelized. They had great flavor, but we felt there is more flavor potential by cooking them a bit deeper and longer. Overall, it was a wonderful sandwich and we will definately make it again!