Roasted Veggie and Pesto Sandwich


With so much transition occurring in our lives right now, sometimes we just need a little comfort food to make our bellies happy and recenter ourselves. I treasure my family time and the precious gift of time with my babies. Their childhood cannot be recaptured.  When it’s gone, it’s gone.  These days, no amount of money seems to be worth my time away from them, but realistically, I guess we do have to keep the lights on around here! So while I have this opportunity to watch them grow from a closer distance, I want to savor every sweet moment. This brings me to our lazy Saturdays of early morning tickle monster, followed by repeated strolls around the Farmers’ Market, and winding down before nap with some yummy food.  This recipe was a perfect combo of comfort and simplicity, and I actually used leftovers from a few nights prior. Hope you enjoy!


I used leftover roasted veggies and reheated in the oven.




Roasted Veggie and Pesto Sandwich

1 squash – sliced lengthwise then halved

1 zucchini – sliced lengthwise then halved

1 green bell pepper – sliced

3-4 yukon gold or red potatoes – quartered

5-6 plum or cherry tomatoes (or any tomatoes you might have)

fresh mozzarella

1 french baguette

olive oil

3 tbsp pesto sauce

4 tbsp mayo

Preheat oven to 475 F.  Cut up your veggies, leaving your tomatoes whole and kept separate.  Toss all other veggies with olive oil and salt and pepper.  Lay out across baking sheet and let roast for about 30-35 minutes, stirring every 10 minutes.  Toss tomatoes lightly in olive oil and salt and pepper and put on sheet the last 10 minutes. Reduce oven to 400 F.  Once cooled, toss veggies in 1 tbsp of pesto. Slice tomatoes into thirds and set aside.

While veggies are roasting, slice baguette into 1/2 inch slices.  The ones in the pictures were a little on the thick side, and I’d recommend slicing them more thinly. Brush each slice with olive oil and place on baking sheet.  Put in oven and bake for about 15 minutes, flipping halfway and baking until crispy.

Slice your mozzarella. Mix 2 tbsp pesto with mayo and spread onto 1 slice of baguette for each sandwich.  Place pesto veggies on each sandwich, top with tomatoes and lastly mozzarella before placing slice of baguette with pesto mayo on top.  Place sandwiches back in the oven until mozzarella is melted.  Serve immediately.  Enjoy your lazy day!


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