This morning Marco, Chloe, and I walked around the Brentwood Farmers Market. After making our rounds to each and every stand, I looked into my very heavy bag and saw that we had gone a little crazy. So much for the list. I usually try to control my sweet tooth when I go, saying no to so many delicious treats. We ended up with sweet cinnamon bread from Greenlees, a vegan Lemon Coconut Loaf from Way to Life, and a couple of different chocolate truffles from the Bella Luna Chocolates stand. Thankfully, the breads will freeze well. The truffles, however, will have to be eaten within the next couple of days. Waste not, want not!
It wasn't all sweet nothings though. Although the pickings are a little thinner at the market these days than they were a couple of months ago, we managed to come away with some sumptuous veggies, perfect for lunch. Red bells, a large globe eggplant, cute young green and yellow zucchini, sweet onions, and the most delicious mushrooms I have ever had... ever!
Well, the veg were all so fresh that I just had to have a little of everything. So, for lunch I decided to make a grilled veggie sandwich. And to add a little some'n some'n, I slathered on some basil pesto. No recipe required!
Here's how you can make your own:
You'll need a grill pan with a press or board that fits inside to weigh down the sandwiches. Better yet, a panini grill press, but they're expensive and can only do this one job. If you don't have either, a regular fry pan works just as well. Just put a plate or board on top of the sandwiches and weigh down with a can of soup.
Slice up your favorite veggies, like zucchini, eggplant, onions, or bell peppers. (Some big sturdy mushrooms work well here!) Spray pan with non-stick spray. Sprinkle sliced veg with salt and pepper and grill for a few minutes until tender. Set aside. Get two slices of your favorite bread or a nice soft roll and slap on some mayo, honey-dijon mustard, and basil pesto. Layer on your grilled veg and place assembled sandwich on the non-stick sprayed grill pan. Weigh down with board or plate. Grill both sides until toasty brown. Slice and devour!
Marco says it goes great with an ice cold Sierra Nevada and a fresh jalapeno pepper... typical!