Grilled Vegetable Sandwiches with White Bean Pesto
Serves 4
Time 20 min
These sandwiches are just as delicious made with grilled or steamed veggies. Or make just the white bean pesto and serve it as a dip with raw veggies at lunch or dinner.
Special Diets:
Ingredients
- White Bean Pesto
- 1 1/2 teaspoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 (15.5-ounce) can navy beans, drained and rinsed
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1 teaspoon hot sauce
- 1 lemon, juice of
- Sandwiches
- 1 eggplant, thinly sliced lengthwise
- 1 yellow squash, thinly sliced lengthwise
- 1 zucchini, thinly sliced lengthwise
- 1 large baguette
- 1 red onion, thinly sliced
- 1 tomato, thinly sliced
- 1 cup baby spinach
- Cooking spray
Method
For the pesto, heat oil in a small nonstick pot over medium heat.
Add garlic and cook until lightly browned.
Transfer to a food processor and add beans, parsley, rosemary, hot sauce, salt and lemon juice and purée until smooth and creamy. Set pesto aside.
Prepare a grill for medium heat.
Lightly spray eggplant, squash and zucchini with cooking spray.
Grill vegetables until tender, 3 to 5 minutes.
Spread half of the reserved pesto evenly over length of one side of the baguette.
Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach.
Spread remaining pesto on the other half of the baguette and arrange it over the vegetables, pressing halves together lightly.
Cut into 4 pieces and serve.
Nutritional Info:
Per serving: 430 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 1060mg sodium, 84g carbohydrates (16g dietary fiber, 8g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- White Bean Pesto
- 1 1/2 teaspoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 (15.5-ounce) can navy beans, drained and rinsed
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1 teaspoon hot sauce
- 1 lemon, juice of
- Sandwiches
- 1 eggplant, thinly sliced lengthwise
- 1 yellow squash, thinly sliced lengthwise
- 1 zucchini, thinly sliced lengthwise
- 1 large baguette
- 1 red onion, thinly sliced
- 1 tomato, thinly sliced
- 1 cup baby spinach
- Cooking spray