1cupfresh basil or a combination of other herbs such as Thai basil, cilantro, parsley or dillloosely packed
½cupoil
1-3clovesgarlic
1lemon, juiced
1cupgreens (such as arugula, spinach, or kale), loosely packedloosely packed
Sandwich
6ciabatta or Portuguese buns
1eggplant
1zucchini
1bell pepper
3tbspolive oil
3tbspbalsamic vinegar
saltto taste
Instructions
Greens Pesto
Put all ingredients into blender and blend until smooth. Add more oil as necessary to achieve a thick but pourable consistency.
Taste and adjust acidity by adding more citrus if necessary and adjust salt to taste.
Sandwich
Slice eggplant and zucchini into 1-inch thick rounds, and peppers (and optional mushrooms) into thick slices. Spread on a baking tray and drizzle with oil and balsamic vinegar. Do not over-crowd the baking tray (use 2 if needed)
Sprinkle with salt and roast at 375°F for about 20 minutes, until veggies begin to soften. Let cool while you prepare the buns.
Toast buns if desired.
Smear 1-2 tbsp pesto on each bun.
Add veggies to buns and top with (optional) hummus, vegan mayo, avocado and/or fresh greens.
Notes
Serving Information
Tastes great warm from the oven, but also chilled and marinated in the cooking juices. Extra veggies may be enjoyed in a pasta or a wrap.This recipe makes extra greens pesto, which is versatile and adds punch to soups, pasta and wraps.
Recipe Cost Breakdown
Greens Pesto
Ingredients
Makes 1 cup
Quantity
Measure
Cost
Basil or other herbs such as Thai basil,cilantro or parsley or dill (or a combination of these), loosely packed
1
cup
2.75
Oil
1/2
cup
2.67
Garlic
3
cloves
0.14
Lemon
1
ea
1.00
Greens (such as arugula, spinach or in the wintertime, kale), loosely packed