Marinated Vegetable and Cheese Sandwich with Sun-Dried Tomato Pesto
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (66)

Marinated Vegetable and Cheese Sandwich with Sun-Dried Tomato Pesto

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 31%
CARBS 38G37% OF CAL
4G FIBER27G OTHER7G TOTAL SUGAR
FAT 23G49% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled ciabatta filled with marinated summer vegetables, two cheeses, arugula, and homemade sun-dried tomato pesto. A hearty vegetarian sandwich for lunch or light dinner.

mainamericansandwichvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced or grated
  • 3 tablespoons extra virgin olive oil
  • 1 pinch crushed red pepper flakes
  • kosher salt and pepper
  • 2 zucchini or yellow summer squash, sliced thinly lengthwise
  • 2 bell peppers, quartered
  • 1 loaf ciabatta bread, halved lengthwise
  • 1/2 cup sun-dried tomato pesto ((recipe follows))
  • 6 ounces creamy goat cheese
  • 4 ounces provolone, sliced
  • 1 cup baby arugula
  • 1 cup fresh basil
  • 1/2 cup oil packed sun-dried tomatoes + 1/4 cup oil from jar
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated parmesan cheese
  • zest and juice of 1 lemon
  • kosher salt
PREP
20M
SODIUM
1015MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.