For sun-dried tomato pesto:

• 1/2 cup sun-dried tomatoes (packed in oil and drained)
• 1/4 cup walnuts
• 1/4 cup vegan parmesan (recipe for cashew parm here)
• 1/3 cup olive oil
• 1 cup basil or parsley
• 1/2 tsp salt

For the grilled vegetable marinade:

• 1/3 cup balsamic vinegar
• 2 tsp dried oregano
• 4 TBS olive oil
• 1 tsp garlic powder
• 1/2 tsp each salt and pepper

For the rest of the sandwich:

• 1 zucchini, sliced thinly into strips
• 2 red bell peppers, seeded and sliced into strips
• 1 portobello mushroom, cleaned, de-stemmed, and sliced into strips
• 1 loaf ciabatta bread, sliced in half lengthwise (like a bun)
• 2 cups salad greens, like arugula or baby kale
• 1/4 cup hummus