Roasted Vegetable Pesto Sandwich

Servings servings

Calories 494kcal

1 cup fresh basil or a combination of other herbs such as Thai basil, cilantro, parsley or dill loosely packed
½ cup oil
1-3 cloves garlic
1 lemon, juiced
1 cup greens (such as arugula, spinach, or kale), loosely packed loosely packed

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.

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.

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.

Ingredients	Makes 1 cup
Ingredients	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	1	cup	.63
Total			7.18
Total/ 2 Tbsp serving			0.90

Ingredients	Servings: 6
Ingredients	Quantity	Measure	Cost
Ciabatta buns, Portuguese buns or your favourite	6	ea	5.24
Eggplant	1	Ea	3.69
Zucchini	1	Ea	1.10
Bell pepper	1	Ea	2.42
Olive oil	3	Tbsp	.32
Balsamic vinegar	3	Tbsp	.17
Pesto	2	Tbsp	.90
Total			13.66
Total/serving			2.30