Easy and filling dinner perfect for post pool day!
Yield: 2 Sandwiches
Toss all the veggies with olive oil, salt and pepper (use whatever veggies you prefer). Grill until cooked on both sides.
In a small bowl, blend together the cream cheese and pesto and slather onto the bread. Top the bread with the greens, grilled vegetables and cheese.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan
Store leftover grilled vegetables in the fridge for another meal!