Vegan Grilled Veggie Sandwich with Walnut Pesto
This is a great sandwich full of rich flavors from the sauteed veggies, walnut pesto, grilled bread and a balsamic reduction. Use your favorite bread and ENJOY!
Servings: 4
Ingredients
- 2 Red Peppers
- 2 Green Peppers
- 1 Lg Onion
- 12 oz Mini bella mushrooms
- 1 Vegan Mozzarella
- 1 Cup Raw Walnuts
- 4 Cloves Garlic
- 4 Cups Fresh basil
- 1/4 Cup Grated Parmesan
- 1/4 Cup Olive Oil
- 1 t Sea Salt
- 1 t Black pepper
- 2 t Italian Seasoning
- 1 t Garlic Salt
- 1/4 Cup Balsamic vinegar
- 2 T Maple syrup
- 1 Loaf Favorite Italian, sourdough or wheat bread
Instructions
Walnut Pesto
- Place a little olive oil in a fry pan and heat to medium. Add the walnuts and a little garlic salt. Roast in the pan until the walnuts start to brown. Remove from heat and let cool.
- In a food processor, place the basil, cooled walnuts, garlic, grated parmesan, salt and pepper. Blend until it is well mixed. While the food processor is running, slowly pour in the olive oil and continue to blend until it is nice, creamy and smooth.
- Place the pesto in a container and refrigerate until you're ready to make your sandwiches.
Sauteed Veggies
- Cut the peppers, onion and mushrooms. Place a little olive oil in a fry pan and heat to medium. Add the veggies, the italian seasoning, salt and pepper. Saute for only a few minutes. You want the veggies to just begin to soften, but still be crispy. Remove from heat.
Balsamic Reduction
- Place the balsamic vinegar and the maple syrup in a small sauce pan. Bring to a slow boil, reduce to a simmer and let the liquid reduce by about 1/3. Remove from heat.
THE Sandwich
- Preheat your grill (medium) and the oven (375).
- I like to grill the bread before I assemble the sandwich. I brush one side with olive oil and a light sprinkle of garlic salt and I coat the other side with the walnut pesto. I grill both sides of the bread lightly. I leave the pesto side down a bit longer to get some nice grill marks.
- The pesto side is the inside of the sandwich. Layer on the veggies, vegan mozzarella and drizzle with the balsamic reduction. Place in the oven until nice and warm. Remove and ENJOY!
Notes
I typically make a lot of the pesto. Save it to use on pasta or on more sandwiches.