Roasted Veggie Pesto Melt
Italian-inspired grilled sandwich with roasted vegetables, vibrant basil pesto, and melty cheese. The bake-to-wroast technique brings caramelized edges, while the pesto adds brightness; a comforting veggie-forward lunch with a soup pairing.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups mixed vegetables (zucchini, bell pepper, red onion) chopped
- 1 tablespoons olive oil
- ½ Salt and black pepper to taste
- 2 slices sourdough bread (about 1 inch thick)
- 2 tablespoons basil pesto
- 2 slices mozzarella cheese or 4 1/2 oz shredded mozzarella
- ½ cup mozzarella or fontina cheese for melting (optional)
- ½ cup tomato soup (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper; spread on a baking sheet and roast 12–15 minutes until tender and caramelized.
- Spread 1 tablespoon pesto on one side of each bread slice. Layer roasted vegetables on 2 slices, top with cheese, and cap with the remaining bread (pesto side down).
- Grill in a skillet over medium heat 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted. Optional: finish under a broiler 1–2 minutes for extra melt.
- Serve each sandwich with a warm cup of tomato soup for dipping; the soup complements the pesto and roasted veg with a tangy finish.
Chef’s Pro Tips
- Roast veggies ahead for quicker assembly.
- Add a splash of lemon juice to pesto for brightness.
Serving Suggestions
Pair with a small green salad or a light fruit side to balance richness.
Storage Instructions
Store leftovers cooled in an airtight container for up to 2 days; reheat in a skillet or toaster oven.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbohydrates | 58 |
| fat | 20 |
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