Our weekly Real Meal offers you a healthy dinner idea that you can get on the table quickly, using our favorite organic and all-natural products. This week we’re taking inspiration from the season: fresh, locally-grown vegetables, piled high on crusty bread with with a fresh parsley pesto. This Grilled Summer Vegetable Sandwich is the tastiest way to get your daily serving of veggies!
- Preheat grill or grill pan.
- Prepare pesto: Combine 1 bunch parsley (stemmed), 3 cloves garlic, and ¼ cup walnuts in a food processor. Season with salt and pepper. While machine is running, stream in olive oil until desired consistency is reached. (We suggest leaving it a little thick for this sandwich spread.)
- Slice 2 small (or 1 large) Italian eggplants crosswise and quarter three bell peppers; brush lightly with olive oil. When grill is hot, grill vegetables until tender and set aside. Cut rolls or bread and brush insides with olive oil, and toast on the grill until golden brown.
- To build sandwiches: Spread both sides of bread with a generous portion of pesto. Pile high with grilled vegetables and freshly sliced tomato. Add fresh mozzarella, a slice of provolone, or your favorite vegan cheese, if desired. Enjoy!