With sun-dried tomato pesto

Grilled Veggie  Party Sub

A VEGAN SANDWICH RECIPE FROM  GARLIC HEAD

Dish Info

MINUTES

30

SERVINGS

6

CALORIES

368

INGREDIENTS FOR VEGAN SUN-DRIED TOMATO PESTO

– 1/2 cup sun-dried tomatoes (packed in oil and drained) – 1/4 cup walnuts – 1/4 cup vegan parmesan  – 1/3 cup olive oil – 1 cup basil or parsley – 1/2 tsp salt

Flour Bag

INGREDIENTS CONtinued

For marinade: – 1/3 cup balsamic vinegar – 2 tsp oregano – 4 TBS olive oil – 1 tsp garlic powder – 1/2 tsp each salt and pepper For sandwich: – 1 zucchini – 2 red peppers – 1 portobello  – 1 ciabatta – 2 cups salad greens – 1/4 cup hummus

Flour Bag

1) MAKE PESTO 

Combine sun-dried tomatoes, nuts, and parmesam in a blender, pulsing to combine.  Stream in oil. Add one cup herbs and salt and finish processing until a thick paste forms. 

2) Grill veggies

Wash and slice all vegetables. Add to marinade and coat. Let sit for at least 15 minutes (up to 2 hours).  Heat grill to high. and cook vegetables 3-5 minutes per side, until char marks appear.

3) Assemble

Slice your ciabatta and spread one side of the sandwich with pesto.  Top with grilled veggies, and salad greens. Spread hummus on the other side. Press halves together firmly and slice into 6 personal sandwiches. TAP TO READ MORE

Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.

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