Veggie Sandwich with Pesto

  • Level: Easy
  • Yield: 4 servings
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1 small eggplant, thinly sliced

2 zucchini, thinly sliced

2 Tbsps olive oil

4 rolls (hamburger buns, Kaiser or French)

3 cup homemade or prepared pesto

2 tomatoes, sliced

1 avocado, sliced

1 box alfalfa sprouts

Salt and pepper


  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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