Pesto-Roasted Veggie Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables marinated in pesto are served on grilled sourdough bread with Parmesan cheese. The dish is savory, aromatic, and vegetarian-friendly. Ideal for lunch or dinner as a satisfying meatless main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tbsp pesto
- 2 tbsp olive oil
- 1 small onion (cut into 1/4-inch thick rings)
- 1 small zucchini (sliced lengthwise)
- 1 small yellow squash (sliced lengthwise)
- 1 large portabella mushroom (sliced into 1/4-inch wide strips)
- salt and pepper (to taste)
- 8 slices sourdough bread
- 1/2 cup Parmesan cheese (shredded)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h 15m
- Cook
- 45m
- Sodium
- 689mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 255M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.