WATCH ME MAKE THIS SANDWICH

Ingredients:

Sourdough bread

1 portobello mushrooms

1/2 red bell pepper, seeds removed

1 zucchini, sliced

1 yellow squash, sliced

1.5 tbsp of olive oil

2 tsp of dried basil

2 tsp of dried oregano

1/2 tsp of red pepper flakes

1 tsp of dried parsley

1 tsp of garlic powder

2 tbsp of balsamic vinegar

Salt and black pepper

One large tomato, sliced

2 tbsp of vegan pesto

2 tbsp of vegan ricotta (hummus or vegan mayo is a good substitute)

Arugula

Directions:

Prep the veggies by removing the stem from the portobello mushroom. Slice the bell pepper, zucchini, squash. and tomatoes. Set the tomatoes aside because these do not need to be grilled or cooked on the stove

Add the veggies to a large bowl or dish. Drizzle with olive oil and add the dried basil, dried oregano, red pepper flakes, dried parsley, balsamic vinegar, and salt and black pepper.

Add the veggies to the grill or a skillet. If you are using a grill, cook them for 7-10 minutes or until tender with grill marks. Flip as needed. If cooking on the stove, add a small amount of oil or vegetable broth to the skillet. Once warm, add the veggies and saute for 7 minutes or until tender

While the veggies cook, toast the sourdough bread

Assemble the sandwich by spreading the vegan ricotta on one piece of bread and the vegan pesto on the other. Add the arugula, sliced tomatoes and then layer the veggies

Serve warm

Lastly, pat yourself on the back because you diddddd that!