Grilled Summer Veggie Sandwiches with Pesto

Summer veggies doused in light marinade, grilled, and then piled onto pesto-smeared artisan rolls. Vegan with dairy & meaty options!

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

View the full recipe at Kitchen Treaty →