I love pesto and I love using it in my cooking now more than ever. It goes great in pasta dishes, lasagna, casseroles, chicken and sandwiches. Here’s a really simple vegetarian lunch option for those lazy days when you’re just craving a hearty grilled cheese.
Ingredients:
Carrots
Broccoli florets
Onion, sliced
Bell pepper, sliced
Mozzarella cheese, shredded
Bread
Pesto *
Heavy Cream
Parmesan Cheese
*I use Trader Joe’s Kale Pesto
Directions:
- In a non stick skillet, heat some oil or butter and add in all your vegetables. You can add the vegetables of your choice, these are just what I normally have on hand. Season the veggies with salt, pepper, paprika, garlic powder, crushed red pepper. Let it simmer on low heat until soft.
- When the veggies are soft and the carrots are easily broken with fork, add in 2 TBSP of pesto. Mix and incorporate well into the veggies, then add couple splashes of heavy cream. Let it simmer and add parmesan cheese, then turn heat off.
- Take your bread slices and apply some butter onto the outside of both slices. On the inside, place a couple spoonfuls of cooked vegetables. Top with mozzarella cheese and then cover with the bread (buttered side facing up).
- Now you can either heat this up in the skillet, or bake in a toaster oven at 350F until the bread is crisp golden and the cheese has melted.
I really hope you try this recipe, it’s super simple and so tasty. If you do try, please do tag me @ssweetdreamer on social media!
Sweet Dreamer 