A Very Veggie Sandwich

A perfect marriage.

Voila!

In an effort to begin the tradition of "Meatless Mondays," I am attempting to convince Sam that he really does love vegetarian meals. And you know what? So far, thanks to meals like Chickpea Spaghetti and this sandwich...it's working.  I never thought I'd see the day! 

1/3 c mayo

3 cloves garlic, minced

1 TBSP lemon or lime juice

1/4 to 1/2 c balsamic vinegar

1/8 c olive oil

2 green peppers, chopped (or red, yellow, or orange!)

2 zucchini (and/or squash)

1 purple onion

feta cheese (1/2 to 1 c)

pesto (about 2 TBSP-- really, it just depends how much you like it). 

6 burger buns  

Slice the veggies and soak in the balsamic vinegar for at least 30 minutes. While the veggies are soaking, whip up your garlicky (is that a word?) lemon mayo by combining the lemon/lime juice, minced garlic, and mayo in a small bowl. 

Slice your buns in half and spread the garlic lemon mayo on each side. On one side add a layer of feta and on the other spread as much pesto as you please. Leave the buns open-faced, and place under the broiler for 3-5 minutes until good and toasty. Layer the sautéed vegetables atop and assemble your sandwich. The leftovers are every bit as good! 

Tip: If making your own pesto and buns, make the pesto the evening before as it keeps very well in the fridge.  With a food processor, it took me about 10 minutes total. Jack and I made the buns during the morning, so by the afternoon, all we had left to do was chop veggies and marinate them while Randy approved from his bouncy seat.

Serves 6 (or 3 if you live in our house:)

Adapted from a Passionate Homemaking recipe