Grill the slices of zucchini, summer squash, and peppers as instructed in the Garden Grilled Vegetables recipe. If using the Black Olive, Onion, and Rosemary Focaccia, cut it in half lengthwise, reserve half for another use, and cut the remaining half into 6 pieces. If desired, cut each piece of focaccia in half, as you would a bagel, and then grill the slices of focaccia (or other bread) lightly on each side. For each sandwich: spread a little Purple (Opal) Basil and Sunflower Seed Pesto or Garden Green Goddess Dip on the cut side of two slices of focaccia. Then on one piece of focaccia, layer a few pieces of each grilled vegetable, a few pieces of artichoke hearts, a slice of vegan cheese, and top with another slice of focaccia. Repeat the procedure for the remaining sandwiches and cut each sandwich in half before serving.
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