Grilled Mediterranean Vegetable Hero with White Bean Pesto

(2 votes)

White Bean Pesto
1 16-ounce can cooked navy beans, (drained and rinsed)
3 cloves garlic, minced
1 1/2 tablespoons, extra virgin olive oil
1 lemon, halved and juiced
1 teaspoon tabasco sauce
1 teaspoon  fresh rosemary, minced
1 tablespoons, fresh parsley, minced
3-5 tablespoons, water
1 teaspoon salt
1 zucchini, thinly sliced lengthwise (6 ounces)
1 eggplant, thinly sliced lengthwise (8 ounces)
1 yellow squash, thinly sliced lengthwise (6 ounces)
1 cup plus 1 cup White Bean Pesto (see recipe above)
1 red onion, thinly sliced
1 tomato, thinly sliced
1 cup spinach leaves, loosely packed
1 french or italian baguette loaf

Heat olive oil in a non-stick sauté pan until hot. Add minced garlic and sauté for 3-5 minutes until light brown in color. Reserve. Place all ingredients in a food processor fitted with a standard blade and blend until mixture is smooth and creamy.

Zucchini, eggplant and yellow squash may be lightly steamed over boiling water for approximately 3-5 minutes or microwaved in a covered, microwave-safe dish for 2 minutes until tender. Vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2-3 minutes until tender but al dente.

Spread 1 cup white bean pesto evenly over length of French bread. Layer cooked zucchini, yellow squash, and eggplant over pesto. Continue to layer thinly sliced red onion and tomato over the cooked vegetables. Top vegetables with the spinach leaves. Spread the remaining cup of white bean pesto on the other side of French bread and close sandwich, pressing halves together lightly.

Cut in 4 equal pieces and serve.

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