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Before diving into the roasting process, it’s crucial to preheat your oven. Preheating not only saves time but also ensures that your vegetables start cooking immediately upon entering the oven. This immediate heat helps in achieving that perfect caramelization and prevents the veggies from becoming soggy. Aim to preheat your oven to 425°F (220°C) for optimal roasting results.

Pesto Roasted Veggie Sandwiches

Discover the vibrant world of plant-based sandwiches with delightful pesto roasted veggie sandwiches. This tasty creation combines fresh, colorful vegetables like zucchini, bell peppers, and cherry tomatoes, all infused with aromatic pesto for a satisfying meal. Perfect for both vegetarians and meat lovers, these sandwiches are easy to make and packed with nutrition. Explore different bread options and cheese varieties to customize your sandwich, making it a versatile choice for lunch or dinner. Enjoy the delicious flavors and wholesome ingredients that make this sandwich a delightful addition to your meal repertoire.
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Ingredients
  

1 medium zucchini, sliced into thin rounds

1 medium red bell pepper, sliced

1 cup cherry tomatoes, halved

1 small red onion, sliced

2 cups fresh spinach leaves

1/2 cup pesto (store-bought or homemade)

4 slices of whole grain or sourdough bread

1 cup mozzarella cheese, shredded (or vegan cheese)

2 tablespoons olive oil

Salt and pepper, to taste

Balsamic glaze, for drizzling (optional)

Instructions
 

Preheat your oven: Set your oven to 425°F (220°C).

    Prepare the veggies: In a large mixing bowl, combine the zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss until the vegetables are evenly coated.

      Roast the veggies: Spread the vegetables on a lined baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

        Assemble the sandwiches: While the veggies are roasting, take two slices of bread and spread a generous layer of pesto on one side of each slice. Lay a handful of fresh spinach on top of the pesto.

          Layer the roasted veggies: Once the veggies are done, remove them from the oven and pile a generous portion onto the spinach layer. Sprinkle the shredded mozzarella cheese over the veggies.

            Top it off: Spread pesto on the other side of the second slice of bread, then place it on top of your sandwich, pesto side down.

              Grill the sandwiches: In a skillet over medium heat, lightly grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. You can use a spatula to press down on the sandwiches for better toasting.

                Serve: Remove the sandwiches from the pan and let them cool slightly. Drizzle with balsamic glaze for an extra burst of flavor if desired, then slice in half and serve warm.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 2 sandwiches