Parmesan Pesto Veggie Sandwich

• 1 whole Summer Squash
• 1 whole Zucchini
• 1 whole Tomato
• Olive Oil
• Salt And Pepper
• 2 whole Ciabatta Rolls (whole Grain Works Nicely)
• 4 Tablespoons Pesto (homemade Or Storebought)
• 1/4 cups Parmesan Cheese

1. Chop the squash and zucchini into coin-shaped pieces.
2. Grill them on the grill or in a skillet with a little oil, salt, and pepper until just tender-crisp.
3. Stack the veggies on the ciabatta.
4. Top each ciabatta with a tablespoon of pesto.
5. Place a slice of tomato on top.
6. Sprinkle or grate parmesan cheese on the tomato, and place in the oven (without the top half of the bun) on broil/high broil for 3-5 minutes.
7. Add another tablespoon of pesto to the inside top half of each bun, replace it on the sandwich, and enjoy!
8. Note: I used take-and-bake ciabatta, so I baked the rolls first for about 7 minutes to get them nice and crispy on the outside and soft on the inside.
9. It was the perfect texture!

summer, zucchini, tomato, olive oil, salt, ciabatta rolls, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/parmesan-pesto-veggie-sandwich/ (may not work)