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Entree
Italian
4 sandwiches
10 minutes
5 minutes
1 small eggplant, thinly sliced
2 tablespoons olive oil
1 cup basil pesto
1 organic tomato, sliced 1/4 inch thick
Spice Grinders, Garlic & Herb and Black Peppercorn, to taste
2 organic zucchinis, thinly sliced
4 rolls (use Kaiser Rolls, French Rolls, or Hamburger Buns)
1 box alfalfa sprouts
Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges.
Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado.
Top with sprouts and sprinkle with salt and pepper to taste.
