Turn your fresh basil from the garden into a lovely pesto sauce, grill veggies, add bread and voila!
Prep Time: 5 minutes
Cook Time: 8 minutes
1/2 medium red onion
1 medium zucchini
1/3 red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon pesto
1 tablespoon olive oil
4 slices of bread (your choice)
2 slices of Provolone cheese
Bring cast iron skillet to medium-high heat and coat with olive oil. Cook all the vegetables mixed with salt and pepper to desired firmness. Mix with 1/2 tablespoon of pesto until all vegetables are evenly coated.
Toast the bread and spread the remaining pesto onto one side of each piece of bread. Scoop veggies onto bread and top with slice of provolone cheese. Cover with other piece of bread.
Enjoy! Add chips, veggies, or a fresh side salad to compliment this dish.