Ingredients (for one sammy):
- 1 Baguette approx. 6’ long
- 1/2 Zucchini cut in thin slices
- 1 Portabello mushroom cut into thin slices
- 1/2 Sweet red pepper cut in slices
- 1/4 Onion
- 1- 3 Cloves of garlic
- 1/2 c. cooked spinach
- 1/4 Avocado
- 1/2 Tomato
- 2 T. Pesto sauce
- Balsamic Vinegar
- Extra Virgin Olive Oil
Place veggies (excluding avocado, tomato and spinach) in plastic bag along with about 1/4 to 1/3 cup of balsamic vinegar and 2 T. of olive oil. Let marinate for about 1 hour.
Prepare a baking sheet covered with aluminum foil and sprayed with PAM. Pre-heat the over to 400*.
Place all marinated vegetables (except tomatoes,avocado and spinach) on baking sheet along with leftover oil/vinegar mixture.
Bake for about half an hour or until red pepper is tender. I you like, you can add the tomatoes to the pan for the last 5 min.
Toast the baguette. Spread on a generous (of if you’re like me... use and EXTRA generous) portion of pesto sauce to both sides of the baguette.
Place roasted veggies on baguette along with the spinach,avocado and tomatoes.
This sandwich is AMAZING! You can marinate extra vegetables and place them in a tupperware for sandwiches later in the week as well.