When you just want something quick and easy, toasties are a trusty go-to and a great opportunity to add some delicious veggies to your meal plan. We may have taken the sentiment ‘eat the rainbow’ literally here; the basil pesto and gooey cheese really pull together all of the different flavors of the veggies. This toastie recipe is surprisingly filling and offers a generous amount of fiber making it a delicious and wholesome meal. 

Pesto & Veggie Toastie (V, VGO, GFO)

Serves 1 | Calories 344 | Fat 14.9g | C 44.6g | Protein 8.2g

 

Ingredients

  • 2 slices of sourdough (gluten-free bread optional)
  • 15g green pesto (we used Sacla Free From Dairy pesto)
  • 25 g sun-dried tomatoes (oil free)
  • 60g pumpkin sliced 
  • tbsp sliced red onion 
  • a few slices of zucchini
  • 10g alfalfa sprouts
  • pinch of rocket or spinach 
  • 15g grated cheese (optional) 

 

 

Method

  1. Slice the pumpkin and place on a baking tray. Roast in the oven at 180 degrees for 20-30 minutes or until the pumpkin is nice and soft. 
  2. While the pumpkin is in the oven, slice zucchini using a vegetable peeler and prepare other veggies as desired. 
  3. Heat a griddle pan or sandwich press and spray a light layer of oil. Spread pesto onto one side of each slice of sourdough and place one slice in the pan on the opposite side to pesto. 
  4. Carefully layer veggies onto your slice of sourdough as desired and top with the other slice. Lightly press down with a spatula and carefully flip to cook the other side. If using a sandwich press, just close the lid until your toastie is cooked through. 

 

 

 

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