Creamy Feta and pesto blend together in a tasty sandwich spread for sweet char grilled vegetables. Served on toasty white bread slathered with garlic balsamic oil.
|2 tbsp||(30 mL) Olive oil|
|1 tbsp||(15 mL) Balsamic vinegar|
|1||Clove garlic, minced|
|1||Small zucchini, sliced|
|.5||Medium eggplant, sliced|
|.5||Red pepper, sliced in wedges|
|.5||Yellow pepper, sliced in wedges|
|1||Onion, sliced ½” (1 cm) thick|
|.25 cup||(60 mL) Crumbled Feta cheese|
|2 tbsp||(30 mL) Prepared pesto|
|8||Slices Dempster’s® Stays Fresh® White Bread, toasted|
|1 cup||(250 mL) Basil leaves|
|Salt and pepper|
PREHEAT BBQ to medium-high. Lightly coat with non-stick cooking spray.
COMBINE oil, balsamic, garlic and salt and pepper.
PLACE all vegetables except tomatoes on pre-heated grill and brush with oil and balsamic mixture. Grill until lightly charred on both sides. Remove and set aside. Reserve remaining oil and vinegar mixture.
COMBINE Feta and pesto in a small bowl. Lightly mash together with a fork to make a paste.
ASSEMBLE sandwiches. Lightly brush one side of 4 slices of toasted bread with remaining oil and vinegar mixture. On one side of the remaining toasted bread spread Feta-pesto. Layer grilled vegetables and tomatoes on each sandwich. Season with salt and pepper and top with basil and spinach. Slice each sandwich in two and serve.
Substitute any of your favourite grilled vegetables (carrots, asparagus, fennel)
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