Summertime Vegetarian Menu Plan – Week 4
Ingredients
For the Dressing:
1/4 c. extra virgin olive oil
3 T. balsamic vinegar
2 cloves garlic, minced
Salt and black pepper, to taste
Special Equipment: Spiralizer, mandoline, or vegetable peeler.
For the Salad:
2 large zucchini, ends trimmed
1 large ear sweet corn, kernels removed
1½ c. grape tomatoes, halved
1 large avocado, pit and skin removed, diced
¼ c. Feta cheese, crumbled
3 T. fresh basil, chopped
Salt and black pepper, to taste Continue reading
Ingredients
¼ c. unsalted butter, melted
12 slices whole-grain bread
6 T. prepared pesto
12 slices provolone cheese
Directions
- Heat a large skillet or griddle pan over medium heat.
- Butter one side of each slice of bread with butter. On 6 of the slices, cover the other side with pesto. Put a slice of provolone on top of the pesto and cover with a second slice of bread, without pesto and buttered side out, to create a sandwich.
- Repeat with the remaining 5 slices covered in pesto to create 6 sandwiches.
- Place the sandwiches butter side down on the hot skillet and cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Flip the sandwich over and cook for an additional about 3-4 minutes, or until the second side is also golden brown.
- Remove from heat, cut in half, and serve immediately.
Makes 6 servings.
