Grilled Vegetable Sandwich with Pesto and Garlic Yogurt Dressing

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Servings: 6 sandwiches

1-2 Tablespoons olive oil
3 teaspoons Italian seasoning or a combination of dried basil, oregano, garlic powder
red pepper flakes optional
1 small eggplant sliced lengthwise into 1/4-inch slices
2 small zucchini sliced lengthwise into 1/4-inch slices
1 red onion cut into 1/4-inch slices
2 red bell peppers cut in half lengthwise, stem and seeds removed
~3-4 cups Arugula/spinach mix
1 large tomato cut into slices
Fresh basil ~3-4 leaves per sandwich
Prepared pesto I love the Kirkland brand prepared pesto
Yogurt sauce
4-6 Baguettes

For the Yogurt Dressing

For the yogurt dressing:

For the roasted bell peppers:

Place cut side down on broiler pan coated with cooking spray. Broil for 5-8 minutes or until skin blisters. Transfer peppers to a plastic bag, seal tightly. Let sit for 15 minutes and once cooled, the charred skin should be easy to remove by rubbing. Then cut peppers into thick stripes.

For the vegetables:

Place sliced vegetables in a large bowl or on large tray, Drizzle with olive oil and coat veggies using your hands. Sprinkle with Italian seasoning and red pepper flakes (to taste). Broil 5 minutes per side. Will likely need to do this in two batches.

To assemble sandwich:

Layer slices of tomato, arugula/spinach, a few basil leaves, roasted bell peppers, eggplant, zucchini, and onion slices. Top with some pesto. Spread a thick layer of the yogurt dressing on the top bun and place it on top of the sandwich. Cut in half and enjoy.

This recipe can easily be cut in half or if you don't need that many sandwiches just use the leftover veggies for leftovers.