By : Mr Easy recipes

Grilled Vegetable Pesto Sandwiches and Pinto Beans Zucchini Cheese Boats Recipes Step by Step guide

Here’s a step-by-step guide to preparing Grilled Vegetable Pesto Sandwiches and Pinto Beans Zucchini Cheese Boats. These recipes are healthy, flavorful, and perfect for a satisfying meal.

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Grilled Vegetable Pesto Sandwiches

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced lengthwise
• 1 eggplant, sliced
• 1 red onion, sliced
• 4 ciabatta or whole-grain rolls
• 4 tbsp pesto (store-bought or homemade)
• 4 slices mozzarella or provolone cheese
• Olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions:

1. Prepare the Vegetables:

• Slice the bell pepper, zucchini, eggplant, and red onion into even pieces.
• Brush the slices lightly with olive oil and season with salt and pepper.

1. Grill the Vegetables:

• Preheat a grill or grill pan over medium-high heat.
• Grill the vegetables for 3-4 minutes per side until tender and slightly charred. Remove and set aside.

1. Assemble the Sandwiches:

• Slice the ciabatta rolls in half and lightly toast them on the grill or in a toaster.
• Spread 1 tbsp of pesto on the bottom half of each roll.
• Layer the grilled vegetables on top of the pesto.
• Add a slice of cheese on top of the vegetables.
• Drizzle with balsamic glaze if desired, then top with the other half of the roll.

1. Serve:

• Serve immediately while warm. Enjoy!

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Pinto Beans Zucchini Cheese Boats

Ingredients:

• 4 medium zucchinis
• 1 cup cooked pinto beans (canned or homemade)
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the Zucchinis:

• Preheat the oven to 375°F (190°C).
• Cut the zucchinis in half lengthwise and scoop out the center flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh.

1. Prepare the Filling:

• Dice the reserved zucchini flesh.
• Heat olive oil in a pan over medium heat. Add diced onion and cook until translucent.
• Add the diced zucchini flesh, pinto beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until the mixture is well combined and heated through.

1. Fill the Zucchini Boats:

• Place the zucchini halves on a baking sheet lined with parchment paper.
• Spoon the pinto bean mixture evenly into each zucchini boat.
• Top with shredded cheese.

1. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

1. Serve:

• Garnish with fresh cilantro or parsley if desired. Serve warm as a main dish or side.

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Enjoy your delicious and wholesome meal! Let me know if you need further assistance. 😊

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