Pesto Veggie Baguette

Submitted by Rivka Serebrowski

This baguette is a meal in one! Inspired by a cheese quiche I once made with similar veggies, I put this recipe together one night for an easy dinner. You can customize it and use veggies of your choice. For quicker results you can cook it in a sandwich maker.

Directions

For the Veggies

Heat olive oil in frying pan over low heat and add onions. Sauté for 5 minutes then raise heat slightly and add in the peppers and broccoli. Sauté for 10 minutes until soft.

Add in tomatoes and sauté for an additional 3-5 minutes.

Remove from heat.

For the Pesto

Preheat oven to 450 degrees Fahrenheit.

In a small bowl combine the mayonnaise, dijon, garlic, basil, parsley and lemon juice and mix until smooth.

Notes:

Extra pesto-mayo dressing makes a delicious dip for sliced up vegetables.

For Serving

Slice open the baguette and generously spread pesto-mayo dressing on top and bottom half of the sandwich.

Place veggie mixture on top and sprinkle with shredded cheese.

Close the sandwich, wrap tightly in parchment paper and silver foil and place in oven.

Bake for 30-35 minutes or until cheese is melted.

Slice & Enjoy!

Recipe tags

Baguettes Basil Bell peppers Broccoli Dinners Easy supper Light dinners Lunch Lunch ideas Lunches Mozzarella Mozzarella cheese My kosher Mykosher Mykosher.com Parsley Pesto Pesto sauce Plum tomatoes Red onions Red peppers Rivka Serebrowski Sauted vegetables Sauted veggies Sauteed vegetables Sauteed veggies Shredded cheese Suppers Vegetables Veggies Yellow pepper