A quick and flavorful vegetarian delight. Grilled veggies, infused with Terra Delyssa® Organic Extra Virgin Olive Oil with Garlic, meet fresh pesto on toasted ciabatta rolls for a taste of summer in just 30 minutes.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 2
Diet Category: Vegetarian
Ingredients:
2 Ciabatta Rolls
4 Tablespoons Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic
1 Green Zucchini, sliced
1 Yellow Squash, sliced
1 Red Bell Pepper, sliced
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
4 Tablespoon Pesto
1/4 cup Fresh Parsley
Directions:
- Add the washed and sliced vegetables to a large bowl then drizzle with 2 Tablespoons of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic and season with salt and black pepper. Toss to coat then grill or roast the vegetables.
- Slice the ciabatta rolls in half then drizzle the inside of the rolls with about 2 Tablespoons of Terra Delyssa® Organic Extra Virgin Olive Oil Infused with Garlic. Grill or toast the ciabatta rolls.
- To build the sandwich, add pesto to the bottom half of the grilled ciabatta rolls then top with the grilled vegetables, fresh parsley, and top with the top ciabatta half.
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The inspiration that you gave with the summer sandwich was inspiring. With that we made some modification. We took two slices of fresh made sourdough original bread, we toasted it in the olive oil and then we also sauteed cauliflower, mushrooms red and yellow peppers in the olive oil and then we added fresh Alaskan wild caught salmon that we had seared earlier 2 days ago and we made that into a sandwich. The texture and presentation along with the bright red and orange peppers along with the seared cauliflower and the salmon made for an extremely beautiful summer seared salmon with sauteed vegetable sandwich.
