Vegetable Sandwiches with Pesto

Time: 40 minutes

Serves: 4

Ingredients:

Bell peppers, 2

Zucchini, 1 lb

Baguette, 12 oz

Pesto, ¼ cup

Provolone cheese, 4 slices

Pineapple, 2 lbs

Directions:

• Roughly chop tomatoes; halve summer squash and eggplant lengthwise, and cut into ½-inch
• Slice bell peppers and zucchini into 1 inch wide pieces and store together; slice pineapple into spears.
• Arrange top rack of oven so it’s about 6 inches from the broiler and turn on broiler; while oven heats, slice break open through the center lengthwise.
• Place peppers and zucchini on a sheet pan. Brush vegetables on both sides with some olive oil and sprinkle with salt and pepper. Broil for 5 minutes on each side.
• After vegetables are done, broil pineapple for 3 minutes on each side.
• When pineapple is done, toast bread under the broiler for a few minutes until it starts to turn golden.
• Assemble sandwiches by first spreading on pesto and then adding grilled vegetables and cheese. To melt cheese, place sandwiches under the broiler for 1 minute. Enjoy with pineapple on the side.

Modified from Cooksmarts