Grilled Veggie and Basil Pesto Sandwich

  • Author: antonia
  • Prep Time: 10 min.
  • Cook Time: 10 min.
  • Total Time: 20 min.
  • Yield: 2 Sandwiches


1 zucchini
1 red pepper
4 slices of gluten-free bread or another plant-based bread of your choice
4 tbsp basil pesto
2 handfuls of alfalfa sprouts
some olive oil
Salt, pepper

1 handful of fresh basil leaves
1 tbsp walnuts
2 tbsp pine nuts
3 tablespoons of olive oil
1 tsp dry yeast
Salt, pepper


  1. Finely slice the peppers and the zucchini. Puree the ingredients for the pesto in a tall container or in a food processor.
  2. Heat a little oil in a grill pan and fry the vegetable slices from all sides until they are nice and soft but still slightly firm and have a nice grill pattern. Season with salt and pepper.
  3. Toast the bread slices, spread the pesto over it, top with grilled vegetables and sprouts and enjoy when it’s still warm 🙂