for most of my life, I thought taking care of myself meant restriction & chasing perfection. but now, I’m learning that it’s actually about abundance. 🫑🍅🥒🌿🥖
this Marinated Veggie Sandwich is just that – layers of peak-season tomato, zucchini, eggplant, and roasted pepper, & delicous sourdough.
so this is what self-care looks like right now – not measuring every ingredient, but trusting that i’m worth the good stuff…and so are you! 💜 i hope you’ll join me in celebrating #NationalSandwichMonth – grab the full recipe below. happy cooking!
✨MARINATED VEGGIE SANDWICH (yield 2 sandwiches)
4 slices sourdough bread
4 Tbsp fresh pesto
4 oz fresh mozzarella, thinly sliced
2 cups arugula or leafy lettuce
for the marinated veggies:
3-4 Tbsp olive oil, divided
kosher salt & ground black pepper
1 medium eggplant, sliced ¼-inch thick
2 small zucchini, sliced ¼-inch thick
1 large tomato, sliced ¼-inch thick
2 roasted red peppers
⅓ cup white balsamic vinegar (or dark)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 cloves garlic, finely chopped or grated
1 Tbsp Italian seasoning
✔️Grill the veggies: Preheat grill to medium-high (~500ºF). Brush eggplant & zucchini with 1-2 Tbsp olive oil & season with salt & pepper. Grill 3-4 mins/side, until tender & nicely charred.
✔️Marinate the veggies: Layer grilled eggplant & zucchini with tomato & roasted peppers in a shallow dish. In a bowl, whisk remaining 2 Tbsp oil with vinegar, Dijon, Worcestershire, garlic, & Italian seasoning. Season well, then pour over veggies. Toss gently to coat.
✔️Toast the sourdough: Grill the bread 1-2 mins/side until golden.
✔️Sandwich assembly: Spread pesto on 2 slices of bread. Top the other slices with mozzarella, then layer marinated veggies (tomato, zucchini, eggplant, peppers). Add greens & sandwich with the other slice of bread, pesto side down. Slice & serve immediately. Enjoy!
#summersandwich #veggiesandwich #grilledvegetables #summergrilling #sandwiches
For most of my life, taking care of myself looked like a lot of restriction to chase perfection. But now in my mid-30s, I’m learning that taking care of myself is actually the opposite. It’s all about taking time to build and enjoy something really beautiful, like this marinated veggie sandwich I’m making to celebrate National Sandwich Month with essential baking. They’re classic sliced sourdough, which is available at Walmart, has this gorgeous mild flavor and chewy texture. So, it’s the perfect foundation for peak season eggplant, zucchini, tomatoes, and roasted peppers. Toss them all together in a tangy marinade and layer them up with herb garden pesto, creamy fresh mozzarella, and arugula for a little peppery bite that brings it all together. Because this is what taking care of myself looks like right now. Not measuring every bite, but trusting that I’m worth the good stuff. And if you want to try loving yourself this way, too, you can grab the full recipe in the caption. Happy cooking.
Dining and Cooking