GRILLED VEGETABLE SANDWICHES WITH WHITE BEAN PESTO
These sandwiches are just as delicious made with grilled or steamed veggies. Or make just the white bean pesto and serve it as a dip with raw veggies at lunch or dinner.
Time 20m
Yield Serves 4
Number Of Ingredients 18
Steps:
- For the pesto, heat oil in a small nonstick pot over medium heat.
- Add garlic and cook until lightly browned.
- Transfer to a food processor and add beans, parsley, rosemary, hot sauce, salt and lemon juice and purée until smooth and creamy. Set pesto aside.
- Prepare a grill for medium heat.
- Lightly spray eggplant, squash and zucchini with cooking spray.
- Grill vegetables until tender, 3 to 5 minutes.
- Spread half of the reserved pesto evenly over length of one side of the baguette.
- Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach.
- Spread remaining pesto on the other half of the baguette and arrange it over the vegetables, pressing halves together lightly.
- Cut into 4 pieces and serve.
Nutrition Facts : Calories 430 calories, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1060 milligrams, Carbohydrate 84 grams, Protein 17 grams
VEGGIE SANDWICH WITH PESTO
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
ROASTED VEGETABLE SANDWICH WITH WHITE BEAN PESTO
Provided by Amanda @ Old House to New Home
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. On a baking sheet, place the mushrooms, onions, pepper, and tomatoes. Season generously with salt and pepper. Pour the oil and vinegar over the veggies and stir.
- Cook in the oven for 20-25 minutes, or until tender. Once you remove from the oven, remove the skins from the tomatoes and discard.
- In a food processor, place the beans, pesto, and garlic cloves. Pulse till it appears crumbly and then begin adding the olive oil. Stream the oil into the processor, while it is running, until the pesto appears smooth.
- To assemble, lay out your toasted bun and spread a a tablespoon amount of the pesto onto the bun. Top with the roasted vegetables and then your arugula or spinach
- Variation: Skip the pesto and use fresh mozzarella or gouda cheese.
- Enjoy!
VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
- Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
- When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
- Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
- Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.
PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
- Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
CHICKEN SANDWICH WITH WHITE BEAN AND PESTO SPREAD
Amp up the flavors of traditional chicken sandwiches with our simple white bean spread with pesto. It's ready to spread in only 20 minutes.
Provided by Inspired Taste
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
- To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.
Nutrition Facts : ServingSize 1 Serving
VEGGIE SANDWICH WITH WHITE BEAN PESTO
You can either grill, steam, or broil the veggies here. This recipe was written to serve in sandwich form however you could also skip the sandwich and serve over pasta or rice, with a baked potato or eat as is!! Feel free to use the pesto by itself as well!
Provided by Mindelicious
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.
- For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).
- Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.
Nutrition Facts : Calories 489.9, Fat 6, SaturatedFat 1.1, Sodium 1485.9, Carbohydrate 92.5, Fiber 16.6, Sugar 7.2, Protein 18.9
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