Monday, August 27, 2007

Open-faced veggie sandwiches

1 medium carrot, cut into thin rounds
1 large zucchini, cut into thin rounds
1-2 sliced red bell peppers
1 sliced purple onion
2 crushed garlic cloves
¼ c Italian dressing
1 Tbsp balsamic vinegar or lemon juice
Goat cheese (or feta)
Basil pesto
French bread, sliced in half

Spread pesto on both sides of bread and toast in the oven.

Heat a non-stick skillet to med-high and cook carrot slices in Italian dressing for 3-4 minutes. Add remaining veggies and sauté until tender crisp. Sprinkle on vinegar or lemon juice.

Scoop veggies onto pesto toast and top with goat cheese or feta.

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