marinated veggie cheese sandwich with sun-dried tomato pesto.
Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto. Better known as the best veggie cheese sandwich around. Grilled summer vegetables marinated in fresh herbs and spices, two kinds of cheese, homemade sun-dried tomato pesto, all sandwiched between crusty grilled ciabatta. Honestly, this sandwich is the best!
If you follow along on Instagram, then you know I spent Monday with my littler sister, Asher. To make a long story short, my parents both had routine colonoscopies (…which I will now be dreading until it’s my turn to do the same). This left little Miss Asher down at my house for the day. She’s honestly the cutest thing in the entire world. It seems like yesterday that I was fifteen and she was just a newborn.
Asher means the world to me and she changed my life for the better in ways she’ll never be able to realize. It kills me to see her growing up so quickly, I wish time could pause so we could really take it all in, you know?
INGREDIENTS
SUN-DRIED TOMATO PESTO
INSTRUCTIONS
1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge.
2...............................................
for full recipes please see : www.halfbakedharvest.com
If you follow along on Instagram, then you know I spent Monday with my littler sister, Asher. To make a long story short, my parents both had routine colonoscopies (…which I will now be dreading until it’s my turn to do the same). This left little Miss Asher down at my house for the day. She’s honestly the cutest thing in the entire world. It seems like yesterday that I was fifteen and she was just a newborn.
Asher means the world to me and she changed my life for the better in ways she’ll never be able to realize. It kills me to see her growing up so quickly, I wish time could pause so we could really take it all in, you know?
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced or grated
- 3 tablespoons extra virgin olive oil
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 2 zucchini or yellow summer squash, sliced thinly lengthwise
- 2 bell peppers, quartered
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 cup sun-dried tomato pesto (recipe follows)
- 6 ounces creamy goat cheese
- 4 ounces provolone, sliced
- 1 cup baby arugula
SUN-DRIED TOMATO PESTO
- 1 cup fresh basil
- 1/2 cup oil packed sun-dried tomatoes + 1/4 cup oil from jar
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- zest and juice of 1 lemon
- kosher salt
INSTRUCTIONS
1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge.
2...............................................
for full recipes please see : www.halfbakedharvest.com
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