grilled veggie pesto sandwich

grilled veggie pesto sandwich by ingarden

2 portions, 20 minutes

for the sandwich you will need:

4 slices sourdough bread

creamy pesto sauce

1 tomato

1 eggplant

1 zucchini

1 yellow bell pepper

fresh basil leaves

fresh parsley, diced

A whole seed pad of mustard microgreens

 

for the veggie marinade you will need:

1 clove garlic, diced

3 tbsp vinegar

3 tbsp olive oil

1 tbsp balsamic glaze

1 tbsp honey

2 tbsp fresh parsley, diced

salt, freshly ground pepper

 

preparation:

step one: prepare your veggies by slicing up the eggplants, zucchini, and bell peppers into medium sized slices. Sprinkle salt generously over the eggplant slices and let rest in a colander for 45-60 mins. 

step two: in a small bowl, add the marinade ingredients and mix. cover each of the vegetable slices with the veggie marinade.

step three: in a large saucepan, grill your veggies over medium heat for 4 to 5 mins on each side.

step four: slice your sourdough bread and spread your creamy pesto spread on each of the slices. add the sliced tomatoes, roasted veggies, basil leaves, parsley, and microgreens.

ingarden superfood microgreen mix