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Roasted Summer Vegetable Sandwich

We have a beautiful summer sandwich recipe for you! Featuring amazing seasonal red pepper, zucchini, cherry tomatoes, and basil paired with Co-op made spinach and basil pesto. This is the perfect sandwich for a summer lunch or evening picnic in the park.

Ingredients
Red bell pepper
1
Zucchini
1
Large cherry tomatoes
6
Co-op pesto
1/2 cup
Basil leaves
6
Sun-dried tomatoes
4
Mixed salad greens
Boulart ciabatta demi baguette
2
Feta cheese
2 ounces
  1. Preheat oven to 350 degrees F.
  2. Prepare all veggies:
    1. Thinly slice red bell pepper.
    2. Thinly slice zucchini lengthwise.
    3. Cut cherry tomatoes in half.
    4. Chiffonade basil.
    5. Chop sun-dried tomatoes.
  3. Place the red pepper and zucchini on a baking sheet. Drizzle some olive oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway through.
  4. When the veggies are halfway done, cut the demi baguettes in half lengthwise and place in the oven to toast.
  5. When everything is done cooking, assemble the sandwich: spread the pesto on the bread. Place peppers and zucchini on top, then cherry tomatoes, sun-dried tomatoes, salad leaves, and basil. Sprinkle with salt and pepper, and garnish with crumbled feta cheese.
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