Pesto sandwich with grilled vegetables

Never again will you buy a ready-made sandwich from the refrigerated section - our pesto sandwich with grilled vegetables is the perfect alternative!

Who doesn't know the world-famous sandwich! Layered ingredients between two or more slices of bread, it's the perfect snack for any time of day or on the go. But why reach for an unhealthy and overpriced version from the refrigerated section when you can easily prepare a nutritious alternative at home? Our pesto sandwich with grilled vegetables is sure to become your new favorite.

Pesto sandwich recipe

2 servings, 20 minutes

Ingredients

Sandwich :

• 4 slices of sourdough bread
• creamy pesto sauce
• 1 tomato
• 1 aubergine
• 1 zucchini
• 1 yellow bell pepper
• fresh basil leaves
• fresh parsley, diced
• a whole seed pad of mustard microgreens

Marinade :

• 1 clove of garlic, diced
• 3 tablespoons of vinegar
• 3 tablespoons olive oil
• 1 tablespoon balsamic glaze
• 1 tablespoon of honey
• 2 tablespoons fresh parsley, diced
• Salt, freshly ground pepper

preparation

1. Prepare your vegetables by slicing eggplants, zucchini, and bell peppers into medium-sized rounds. Generously sprinkle the eggplant rounds with salt and let them rest in a colander for 45-60 minutes.
2. Mix the marinade ingredients in a small bowl and brush the vegetable slices with it.
3. Grill the vegetables in a large pan over medium heat for 4 to 5 minutes on each side.
4. Slice the sourdough bread and spread each slice with the creamy pesto. Add the sliced ​​tomatoes, roasted vegetables, basil leaves, parsley, and microgreens.