Roasted Veggie Pesto Cheese Sandwich

About this recipe

Indulge in a delightful roasted veggie pesto cheese sandwich featuring perfectly roasted bell peppers, zucchini, and eggplant, layered with fresh pesto and melty cheese. Ideal for a hearty lunch or light dinner, this vegetarian sandwich not only brings a medley of flavors but also packs a nutritious punch, making it a great choice for veggie lovers.

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 2 tablespoons olive oil
• 1/4 cup pesto
• 8 slices whole grain bread
• 4 slices provolone cheese

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Arrange sliced bell peppers, zucchini, and eggplant on a baking sheet. Drizzle with olive oil and season with salt and pepper.

3. 3

   Roast vegetables for 20-25 minutes until tender and slightly browned.

4. 4

   Toast bread slices in a toaster or on a grill until golden.

5. 5

   Spread pesto on each slice of toasted bread.

6. 6

   Layer roasted vegetables on half of the slices, then top with a slice of cheese.

7. 7

   Place remaining bread slices on top, pesto side down.

8. 8

   Optional: Broil sandwiches in the oven for 2-3 minutes until cheese melts.