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
Heat a barbecue or a grill pan over a conventional stove.
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.
Spread four toasted Sub Rolls with pesto and assemble the sandwiches with cheesy grilled veggies and sliced avocado.
Prep: 10 min
Cook: 10 min
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