Veggie Sandwich with Pesto

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1 small eggplant, thinly sliced
2 zucchini, thinly sliced
2 tablespoons olive oil
4 rolls (hamburger buns, kaiser or french)
3 cups homemade or prepared pesto
2 tomatoes, sliced
1 avocado, sliced
1 box alfalfa sprouts
salt and pepper

Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste.

Yield: 4 servings



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