GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

From: http://www.kitchentreaty.com/grilled-summer-vegetable-sandwiches-with-pesto/
YIELD: 4 SANDWICHES

INGREDIENTS:

• 2-3 small to medium zucchini (1 pound)


• 2-3 small to medium summer squash or yellow squash (1 pound)


• 1 large red bell pepper


• 4 ciabatta sandwich rolls (or your favorite artisan sandwich roll)


• 2 tablespoons olive oil

MARINADE:

• 1/4 cup olive oil


• 2 medium cloves garlic, minced


• 2 tablespoons balsamic vinegar


• 2 teaspoons fresh thyme leaves, chopped


• 1 teaspoon Dijon mustard


• Zest from one lemon (about 2 teaspoons) (you'll use the juice in the pesto)


• 1/2 teaspoon kosher salt + more to taste


• 1/8 teaspoon freshly ground black pepper + more to taste

BASIL & TOASTED WALNUT PESTO:

• 1/3 cup walnuts


• 3 cups loosely packed fresh basil


• 2 medium cloves garlic, minced


• 2 tablespoons fresh thyme leaves


• 1 tablespoon fresh lemon juice


• 1/2 teaspoon salt


• 2 tablespoons nutritional yeast flakes or grated Parmesan (optional)*


• 1/3 cup olive oil
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1. Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
2. Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
3. Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.


4. Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.


5. Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.


6. Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

Grilled Veggie and Goat Cheese Wrap

Grilled Veggie and Goat Cheese Wrap

Servers: 4
Source: ?

Marinade:
½ C olive oil
¼ C red wine vinegar
Onion powder
Garlic salt
Fresh black pepper

Mix ingredients for marinade.

½ pound button mushrooms, sliced
1 red bell pepper cut in pieces
1 eggplant cut in chunks
1 onion, cut
1 green pepper cut in pieces
Black olives
Goat cheese
Whole wheat tortillas

Prepare ingredients through green pepper and put in marinade. Cover veggies with marinate. Let it process for a half hour turning once during that time. Grill the veggies. When the veggies are cooked and have cooled, line tortillas with them. Sprinkle goat cheese and black olives over the top. Wrap tight and serve.