Yesterday when I scoped out the contents of the kitchen I noticed a variety of vegetables. Rather than multiple meals, I used them all at once by making grilled vegetable pesto sandwiches. Simply tossed in olive oil, salt and pepper, the tender veg retained its fresh flavor. Leftover rosemary focaccia stashed in the freezer and basil pesto jarred in the fridge brought everything together into a satisfying lunch.
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