Recipe courtesy of Food Network Kitchen

Veggie Sandwich with Pesto

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. 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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