After we had finished our meal the day before, I had about 4 tablespoons of the pesto mix left. We decided to make grilled veggie sandwiches for lunch. I made these two weeks before we went vegan just to experiment with taste. We liked the sandwiches then and we wanted to try them again now.

I took a red pepper, green pepper, yellow squash, green squash, and an onion and sliced them into big pieces. I kept the marinade simple with olive oil, lemon, salt and pepper. The veggies were grilled on our backyard grill for about 15 minutes (7.5 on a side) at 425 degrees. For bread, Aleta brought home some nice french bread. I cut some big slices, coated them with olive oil and grilled them nice and brown.

Back to the pesto. I added 2 tablespoons of vegan mayonnaise (which is quite good) to two tablespoons of the pesto mix. We could have dipped it on the bread right there and called it a day. The sandwiches were crafted with the pesto spread on both sides, squash, peppers, onions, and fresh avacado.

Flavor explosion.