Mediterranean Vegetable Sandwich With Sundried Toma

Name: Mediterranean Vegetable Sandwich With Sundried Tomato Pesto And Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sundried tomatoes, roughly chopped; 1/4 cup basil leaves; 2 tablespoons toasted pinenuts; 2 cloves garlic, smashed; 3-5 tablespoons olive oil; salt and pepper, to taste; 1 Italian eggplant, diced; 1 summer squash, diced; 1 red bell pepper, diced; 1 red onion, diced; 1 cup mushrooms, quartered; 4 slices fresh mozzarella cheese; 1 baguette, halved

Servings: persons

1/4 cup sundried tomatoes, roughly chopped
1/4 cup basil leaves
2 tablespoons toasted pinenuts
2 cloves garlic, smashed
3-5 tablespoons olive oil
salt and pepper, to taste
1 Italian eggplant, diced
1 summer squash, diced
1 red bell pepper, diced
1 red onion, diced
1 cup mushrooms, quartered
4 slices fresh mozzarella cheese
1 baguette, halved

1
In a food processor or blender, process the tomatoes, basil, pinenuts, and garlic to make a coarse paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)
2
Toss the prepped veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes. This can be done ahead and then held in the fridge til picnic time.
3
Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. Press together and wrap to go.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup sundried tomatoes, roughly chopped, 1/4 cup basil leaves, 2 tablespoons toasted pinenuts, 2 cloves garlic, smashed, and more.

Yes, Mediterranean Vegetable Sandwich With Sundried Tomato Pesto And Fresh Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Vegetable Sandwich With Sundried Tomato Pesto And Fresh Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions