Veggie Melts

It's the beginning of the year which means health and fitness are on everyone's minds (including my own). Everyone's trying to reset their bodies after the opulence and overindulgence of the holiday season and I think this next recipe is perfect for that! It's hearty, it's delicious, it's veggie packed and not too unhealthy either.

Veggie Melts

Check out those layers!

1 Tbsp olive oil
1 onion, thinly sliced into half-rounds
8 oz baby portabella mushrooms, cleaned, stems removed and thinly sliced
2 zucchinis, thinly sliced lengthwise
Salt and pepper, to taste
Shredded cheddar cheese, for serving
Whole wheat sliced sandwich bread, for serving
Mayonnaise, for serving
Spinach Pesto, for serving
Banana pepper rings, for serving
1 Tomato, sliced for serving
Fresh spinach, for serving

In a skillet over medium heat, sauté onions until soft (about 3-5 minutes). Add sliced mushrooms to the skillet in batches and allow to brown. Now add in the sliced zucchini and heat through. Be mindful that the zucchini can get mushy if it's overcooked. Season with salt and pepper and set aside.

Meanwhile, toast your sandwich bread. Spread one slice with spinach pesto and the other with mayo.

Top the pesto side with a generous layer of the sautéed veggie mixture and sprinkle on some cheese. Melt the cheese under a broiler for 2 minutes making sure the cheese doesn't burn.

On the mayo side, layer banana pepper rings, fresh tomato slices and spinach. Marry the two sides together and voila! You have a tasty and filling sandwich. The flavors are fresh and bright and there's a nice zing from the banana peppers. Complete the meal with some chips or baby carrots and hummus!

This recipe makes about 4 sandwiches. I've enjoyed them fresh out of the oven and cold for lunches. Both options are equally amazing!

And with that, we are all fully caught up! This weekend Nate and I are going to make tamales so I'm sure I will update you on that adventure. Happy eating!