Grilled Veggie Sub with Pesto and Smoked Mozzarella

Grilled bell peppers and zucchini with pesto and smoked mozzarella on a toasted sub roll.


  • 2 Small Zucchini or Crookneck Squash, sliced thinly 
  • 1 Bell Pepper, sliced thinly 
  • 1 Tbsp. Olive Oil 
  • Kosher Salt and Pepper, to taste 
  • Sliced Smoked Mozzarella 
  • 4 Canyon Bakehouse Sub Rolls, toasted 
  • ½ C. Prepared Basil Pesto 
  • 1 Avocado, sliced


  1. Heat a barbecue or a grill pan over a conventional stove.
  2. Drizzle the sliced zucchini and peppers with olive oil and season to taste. Grill both sides until just caramelized. Immediately add the sliced mozzarella. Remove from the heat and cover to melt the cheese.
  3. Spread four toasted Sub Rolls with pesto and assemble the sandwiches with cheesy grilled veggies and sliced avocado.


Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 4