Pesto Sandwich with Grilled Vegetables | New Season | Cooksmart | Sanjeev Kapoor Khazana

Pesto and grilled vegetables make these sandwiches special
PESTO SANDWICH WITH GRILLED VEGETABLES
Ingredients
8 slices multigrain bread
For pesto
1 cup sweet basil leaves
2-3 garlic cloves
½ cup pinenuts
Salt to taste
¼ tsp crushed black peppercorns
4 tbsps olive oil
¼ cup grated parmesan cheese
For grilled vegetables
1 medium green zucchini
2 medium green capsicums
Salt to taste
2 tbsps olive oil
To assemble
2 medium firm red tomatoes
Salt to taste
¼ tsp crushed black peppercorns
4 processed cheese slices
Method
1. Halve and thinly slice zucchini vertically. Cut each capsicum into 4 vertical slices. Sprinkle a little salt on all of them.
2. Heat 2 tbsps olive oil in a non-stick pan, place the vegetable slices in it in single layer and grill. When the underside is lightly browned, turn them over and grill the other side similarly.
3. Grind together basil leaves, garlic cloves, pinenuts, little salt, crushed black peppercorns, 4 tbsps olive oil. Add parmesan cheese and grind again till nearly smooth. Transfer the pesto into a bowl.
4. Cut tomatoes into roundels.
5. Spread pesto on all 8 bread slices. Place the grilled vegetables on 4 slices, topped with tomato roundels. Sprinkle a little salt and crushed black peppercorns.
6. Place cheese slices on the remaining 4 slices and then turn them over the vegetables and press lightly.
7. Cut each sandwich into 2 pieces and serve immediately.
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