1-2 squash (cut in half then sliced lengthwise)
1-2 zucchini (cut in half then sliced lengthwise)
fresh spinach, a handful
garlic powder (sprinkle)
onion powder (sprinkle)
salt, pepper, to taste
1. Roast the vegetables. There are a couple of ways to do this. The easiest thing is to put them on a cookie sheet with a little spray oil (very little, but make sure they won't stick to the pan). Sprinkle with the spices to taste. A very light sprinkle will do. Roast them in the oven at 350 degrees for ~10 minutes. You could also grill the vegetables. I saute them in a cast iron skillet that has grooves like a grill. Whichever method you choose, be sure to not cook them too long, because they can get soggy. The goal is to have them soft, but not too soft.
Also, don't feel limited to only using squash and zucchini. Mushrooms, eggplant, carrots and other squashes would all be great in this sandwich.
2. Sandwich assembly. Spread a light layer of pesto on each slice of bread. Layer the zucchini and squash, add some fresh spinach and a few slices of fresh mozzarella. Any cheese will do, but I think the fresh mozzarella really brings the sandwich together.
3. Wrap each sandwich in tin foil. Stick them in the onion (hot from roasting the veggies) for about 10 minutes. Unwrap the tin foil (its not hot) and serve hot. The cheese will be all melty and the bread warm. Mmmmmm......
|From Food pics|