Grilled Veggie Sandwich and Roasted Baby Potatoes with Basil Pesto

Posted: September 1, 2015 in Baked, Bread and Pizza, Fast Food, Italian, Sandwich
Tags: , , , , ,


Ah! It’s been such a long time, since my last post was published 7 months ago. I have been consistently inconsistent in publishing recipes in 2015 (its typical me). We traveled a lot in 2015 and it was very difficult to keep up with posting recipes(Again one lame excuse). Last year I striked-off one item from my bucket list of visiting Switzerland. It was my dream since I was 10. The mesmerizing beauty and yummy food (especially cheese and milk) made this trip very awesome. Now coming back to my post, this is a very easy-peasy recipe. Once you make the pesto its very easy to assemble the sandwich.  I personally like basic pesto a lot since you can make endless dishes out of it. I hope and wish to write more dishes this year :). For basil pesto you can find here

Ingredients :-
For Sandwich :-

Basil Pesto
1/2 cup
Bread Slices
Tomato, cut in roundels
1 small
Onion, cut in rings
1 small
Zucchini, cut in roundels
1 small
Eggplant, cut in roundels
1 small
Mozzarella Cheese, Shredded
1/4 cup
to taste
Black Pepper Powder
to taste
Garlic Powder
1/4 teaspoon
Olive Oil
as required

For Roasted Baby Potatoes :-

Baby Potatoes 8-10
Cherry Tomatoes
Crushed black Peppercorns
1 teaspoon
Sea Salt
to taste
Olive oil
2 tablespoon
Basil Pesto
1/2 cup


Method :-

For Sandwich :-

    • Marinate the zucchini and eggplant with salt, pepper, 1 teaspoon of olive oil and garlic powder.
    • Heat the grill pan and spread one teaspoon of oil uniformly.
    • Grill the zucchini and eggplant on both sides till they are 3/4th done.
    • Spread the pesto on each bread slices uniformly
    • Now arrange the grilled eggplant, zucchini, onion rings and tomato roundels uniformly on 4 bread slices.
    • Spread mozzarella cheese equally on the four bread slices
    • Cover it with rest of the four slices.
    • Spray oil on panini press/Sandwich maker and grill the sandwiched till well toasted and golden in color.
    • Enjoy it hot with ketchup.

For Roasted Baby Potatoes :-

    • Preheat oven at 350 degree Fahrenheit.
    • Marinate potatoes with sea salt, 1 teaspoon of olive oil, crushed peppercorns in a cake pan and mix well
    • Put the pan in preheated oven and bake for 40-45 minutes.
    • Remove the cake pan from oven.
    • Add the basil pesto and cherry tomatoes to it and bake it again for 5 minutes
    • Transfer the mixture into serving platter and serve immediately


Note :-

  • You can add red chili flakes for roasted potatoes if you want to make it spicy.
  • You can use any grilled vegetables as you like.
  • You can even parboil the potatoes and then give it a quick stir fry before adding pesto.
  • You can use potato instead of baby potatoes. Take four of them and cut it into wedges.
  • You can use any pesto other than basil. It can be homemade or ready made. But I guarantee once you try it on your own you will never turn towards the ready made ones.




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