Pan-Seared Veggie Sandwich
Veggie sandwich makes a great quick & easy weekday meal. It is also meatless and plant-based that benefits both our health and planet!
This sandwich is made with pan-seared summer squash & sweet peppers, basil leaves, and pesto sauce on a herb bread. It’s got nice aroma from the herbs and sweet crunch from the veggies that you would want to have it for more than one meal!
P.S. this veggie sandwich is also renal diet friendly. People who have been advised to follow a renal diet can enjoy it with peace of mind! 😊
<INGREDIENTS> for 1 sandwich
4 long slices of green zucchini
2 long slices of yellow zucchini
2-3 mini sweet bell peppers, cut open and flattened
5-6 basil leaves
1 tablespoon pesto sauce (check nutrition label on the container to make sure it’s low in sodium if using store-bought ones)
2 slices of herb bread (you can substitute with white or wheat bread WITHOUT any nuts & seeds if herb bread is not available)
<DIRECTIONS>
1. Pat dry all the veggies thoroughly with paper towels so you can get slightly charred exterior on the veggies similar to grilling veggies on the grill. Also pat dry the basil leaves after washing.
2. Brush a bit of cooking oil on a large sauté pan, heat pan over medium-high heat, add the zucchini and bell peppers to the pan, cook each side of the veggies for about 2 minutes or until slightly charred or light brown marks on each side. Transfer the cooked veggies onto a plate.
3. Place herb bread on the pan and toast both sides over medium heat until the bread is lightly golden brown.
4. Assemble the sandwich: spread pesto sauce on both of the bread slices, stack up the pan-seared veggies on one slice of bread, top with basil leaves, and then cover up with the other slice of bread. That’s it! Serve immediately while it’s still warm! Enjoy!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!