Recipe | Pesto-Roasted Veggie Sandwiches

I never need an excuse to go to our local French bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. The bakery is owned and operated by a French family, so the food and the accents really make…

I never need an excuse to go to our local French bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. The bakery is owned and operated by a French family, so the food and the accents really make you feel like you’re in Paris and not Wisconsin. (Oh, how I wish I was in Paris and not Wisconsin.) Anyway! In seeking new and different ways to use pesto, I wanted to do something sandwichy. Yes, it’s a word! Sandwichy! I bought a crusty loaf of sourdough bread from aforementioned bakery, and then yellow squash, zucchini, and portabella mushrooms from the grocery store. I had pesto, Parmesan cheese, and an onion on hand. Because roasting is pretty much my default way of preparing vegetables, I thought I’d marinate the veggies in a pesto and olive oil mixture and then throw them in the oven until they got all caramelized and delicious. If you prefer grilling your vegetables, that would work too, of course—I mean, basically the idea is to cook the vegetables before putting them on the sandwich, you know? These sandwiches are bound to become a weekend staple […]