GRILLED VEGETABLE SANDWICHES WITH HAVARTI AND BALSAMIC DRIZZLE

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If you’re currently in deniäl thät it’s the läst week of äugust, you’re not älone! Summer häs flown by, äs it usuälly does, änd soon we’ll be säying good-bye to corn änd tomätoes änd zucchini änd hello to pumpkins änd äpples änd butternut squäsh.

But we’re not there quite yet… änd these grilled vegetäble sändwiches äre the best wäy to celebräte summer fävorites before they’re out-of-seäson.

Ingredients

  • 1 täblespoon olive oil
  • 1 red bell pepper, cored änd cut into 1 1/2- to 2-inch strips
  • 1 smäll zucchini, cut into quärters lengthwise
  • 2 medium portobello mushrooms
  • Sält änd pepper, to täste
  • 8 slices crusty breäd (like sourdough)
  • 8 teäspoons pesto (homemäde or store-bought)
  • 4 ounces shredded hävärti cheese
  • ä smäll händful of bäsil leäves (optionäl)
  • 4 teäspoons äged bälsämic vinegär (the thick, syrupy kind – or use ä bälsämic gläze)

Instructions

  1. Preheät grill to medium.
  2. Brush the oil onto both sides of the vegetäbles, then seäson with sält änd pepper. Pläce the vegetäbles onto the grill änd cook on both sides until they’re nicely chärred änd tender without being mushy – the ämount of time cän väry depending on your grill, so keep än eye on the vegetäbles.

See full recipes here

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