I had my friend Aleah and her extremely cute baby girl over for lunch a few weeks ago. Aleah has a fabulous blog called Nesting In New Jersey. If you visit her blog, prepare to see some impressive party ideas! We had a great time catching up...too much time goes by in between our visits with each other!
For lunch, I made us some grilled vegetable sandwiches. This has been a "go to" dish of mine for years. Pretty simple to make and relatively healthy.
I don't have a "recipe" per se. Or I'm too lazy to type one out. I basically take a zucchini, a yellow squash, and a small eggplant. I slice the squash lengthwise and cut the eggplant into 1/4 inch or 1/2 inch rounds. I marinate the veggies in olive oil and balsamic vinegar. You can also flavor it with a little dried oregano, basil, salt and pepper.
|Veggies in marinade. I had more veggies than this--but I forgot to take a picture.|
To assemble the sandwich, I sliced a ciabatta roll in half lengthwise. I layered some veggies on the bread and also added some roasted red peppers from a jar, then added some sliced fresh mozzarella cheese. I also added a thin layer of pesto. Using a clean grill pan, I coated it with cooking spray and placed the assembled sandwich on the pan. I put a weight (a heavy pan) on top of the sandwich to weigh it down. I let it grill for about 3 minutes, enough for the bread to crisp up and the mozzarella to melt. Then I flipped the sandwich to toast the other side of it, about another 2-3 minutes. Easy Peas-y!