If you happen to find yourself at sunset on a beautiful beach, you can do worse than treat yourself to this delectable sandwich. Directions: marinade for at least 1/2 hour the mushrooms and the zucchini in olive oil and balsamic vinegar with minced garlic thrown in. Grill the vegetables (a grill pan is handy if you don't have a proper grill); cut the roll in half and toast; put cheese on the bottom; load with grilled vegetables; spread pesto on the top half; combine.
Place your sandwiches into a 350F/180C-degree oven for a few minutes. When done, wrap in foil for the trip to the beach. (Pinot Grigio disguised in a Gatorade bottle is optional.)
- Olive oil
- Balsamic vinegar
- 1 clove garlic
- Bread roll(s)
- Gruyere cheese
- Green pesto
- Grilled, sliced veg:
-- Eggplant
-- Zucchini
-- Red onion
-- Tomato
-- Portobello mushroom