How to make it

  • Whisk together oil, vinegar, garlic, Oregano, basil, salt and pepper in medium sized glass bowl.
  • Add asparagus, zucchini and shallot and toss to coat. Set aside.
  • Slice bread horizontally and cut one side into 4 equal portions, OR, use half a loaf, then cut that horizontally, and make 2 portions from the top and 2 portions from the bottom half.
  • Place veggies in small, heavy, oven safe skillet(cast iron, if possible) in a single layer.
  • Roast at 450 for about 7-10 minutes to cook veggies to a tender state and shallots will be slightly caramelized.
  • At same time, toss bread in the oven, just on the rack, and let toast slightly(less than 5 minutes, probably)
  • When bread is toasted and veggies are finishing, spread a couple T of pesto over cut side of each piece of bread and top with a few leaves of spinach.
  • When veggies are done, layer them over the pesto and top sliced cheese.
  • Lower oven temp to 400 and return to the oven just until cheese is melted.

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