Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Veggie Sandwich with Pesto
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 81 g
- Saturated Fat
- 11 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 16 mg
- Sodium
- 2367 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 81 g
- Saturated Fat
- 11 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 16 mg
- Sodium
- 2367 mg
Ingredients
Directions
- Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste.
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