FRESH VEGETABLE PESTO SANDWICH Basil, Garlic & Pine Nut Pesto
Serves 4 to 6
1 sweet yellow pepper, sliced
1 sweet red pepper, sliced
1 medium onion, sliced
1 cup diced zucchini
1 cup diced yellow squash
2 teaspoons Aged Balsamic Vinegar
1 cup sliced mushrooms
1 cup shredded mozzarella cheese
8 tablespoons Basil, Garlic & Pine Nut Pesto
⅓ cup EVOO, plus 1 tablespoon, divided
½ cup water
½ cup cherry tomatoes cut in half
1 ½ cups crumbled feta cheese, divided
6 Hoagie buns or your favorite rolls, split & toasted
1. Prepare Basil, Garlic & Pine Nut Pesto according to package directions and set aside.
2. Heat EVOO in a large pot or Dutch oven over medium-high heat. Add peppers, onion, zucchini, yellow squash and Aged Balsamic Vinegar, cook until onions begin to soften, about 5 minutes.
3. Stir in mushrooms and cook until softened, about 5 minutes. Add cherry tomatoes and prepared Basil, Garlic & Pine Nut Pesto sauce; toss to coat. Stir in mozzarella cheese and cook until warmed, 1 to 2 minutes.
4. Spoon mixture into toasted buns, salt and pepper to taste and top with crumbled feta cheese.