Panini with Avacado, Roasted Pepper and Zuke

Ah, an ode to the "fast" days. You know, the ones where there are just enough items on your to-do list that you think you will make it home in time for picking out what to eat--peruse the shelves and all. Thank goodness for good bread--quick stuff on hand, like a jar of roasted red peppers. Yesterday, I spent a considerable amount of time prepping for the arrival of more veggies by comparing prices on food dehydrators and canning equipment. More on that later, but for now--yummy sammich!

For sandwich:

1 loaf of bread or ciabattas

1 avocado--sliced

roasted red peppers--about 2 (drain if in a jar)

zucchini, sliced to about 3/4 thickness

half of an onion, sliced to about 3/4 thickness

a dash of balsamic vinegar

olive oil

vegan mayo

For pesto

2 cups basil leaves

1/4 cup pine nuts

3 tablespoons of olive oil

dash of onion powder (can omit)

dash of Mrs. Dash

a pinch of salt

1 tablespoon lemon juice

Make pesto by processing everything in a blender or food processor. I roasted the veggies on my stove top grill. I brushed olive oil on the grill first. Grill the veggies to your desired doneness. I like mine to still be crisp, not mushy. Spread pesto on sammie sides, then some mayo, then add your veggies, then sprinkle with balsamic vinegar. Brush both sides of bread with olive oil before setting on grill. Press the sammie down a bit with a spatula. Leave on one side for about three minutes--on medium heat. Then, flip over, press again (I used my wooden chopping board).

It should only need another two minutes or so. Serve with a side salad and you are good to go!