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Vegetarian

Pesto Veggie Melts
Ingredients
1 (1-lb.) eggplant, cut into 1/2"-thick rounds
1 red bell pepper, seeded and quartered
1/2 large red onion, sliced
1 1/2 Tbsp. olive oil
Salt and pepper
1 Tbsp. Taste of Inspirations Balsamic Glaze, plus more for serving
3 Tbsp. Hannaford Olive Oil Mayonnaise Dressing
1 Tbsp. Taste of Inspirations Pesto Sauce
8 slices Taste of Inspirations Fresh Mozzarella Cheese
4 Nature's Promise Ciabatta Rolls, split
1/2 cup Hannaford Baby Arugula
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Pesto Veggie Melts

Pesto Veggie Melts

Pesto Veggie Melts
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
directions
1. Place a rack in upper-middle of oven and heat broiler to high. Arrange eggplant, bell pepper, and onion on a foil-lined baking sheet. Brush vegetables lightly with oil and season with salt and pepper. Brush eggplant slices with balsamic glaze.
2. Broil vegetables, flipping once, until tender and lightly browned, 5 to 7 minutes per side. Meanwhile, stir together mayonnaise and pesto in a small bowl.
3. Cut broiled pepper into bite-size pieces, then divide vegetables and cheese over bottom half of rolls; transfer to now-empty baking sheet along with roll tops (cut side up).
4. Broil until cheese is melted and tops are lightly toasted, about 5 more minutes. Top bottoms with arugula and drizzle with more glaze. Spread pesto mayo onto roll tops and close to make sandwiches.
Hannaford fresh Magazine, September-October 2022
 
 
 
 
 
 
 
 
 
 
 
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