Ingredients
F
For the basil pesto:
f
1 ½ cups fresh basil leaves
s
½ cup spinach or arugula (optional)
t
2 tablespoons toasted pine nuts
g
⅓ cup grated Parmesan cheese
g
2 –3 garlic cloves
S
Salt, to taste
o
¼ cup olive oil
t
1 –2 tablespoons water (as needed to thin)
F
For the Roasted Veggies:
z
3 zucchinis, sliced into 1/4 inch rounds
r
3 red onions, sliced into 1/4 inch rounds
t
3 tomatoes, sliced into 1/4 inch rounds
g
2 garlic cloves, minced
o
¼ cup olive oil (approximate)
k
1 teaspoon kosher salt
g
1 teaspoon ground black pepper
H
2 teaspoons Herbes de Provence
s
2 sprigs fresh thyme
T
To Assemble the Sandwich:
b
1 baguette, lightly toasted
o
1 ball of burrata cheese
A
3 About tablespoons fresh arugula
G
Grated Parmesan cheese, for topping
S
Salt and freshly ground black pepper, to taste
Directions
1
Preheat your oven to 375°F (190°C).
2
Slice the zucchini, red onions, and tomatoes into ¼-inch thick rounds for even cooking.
3
In a small bowl, mix together the olive oil, minced garlic, Herbes de Provence, salt, and black pepper.
4
In a shallow baking dish or oven-safe skillet, arrange the vegetables upright in a slightly overlapping pattern (similar to ratatouille), with the slices standing vertically side by side.
5
Drizzle the olive oil mixture evenly over the vegetables. Add the fresh thyme sprigs on top.
6
Cover with parchment paper or foil and roast for 35 minutes. Uncover and roast for an additional 10-15 minutes, or until the vegetables are tender and beginning to caramelize around the edges.
7
Bring a small pot of salted water to a boil. Add the basil and spinach (or arugula) and blanch for 30 seconds. Immediately transfer to a bowl of ice water and let sit for 5 minutes.
8
Drain and squeeze out as much liquid as possible from the basil and spinach.
9
In a food processor, combine the basil, spinach, toasted pine nuts, Parmesan, garlic, 1 tbsp. olive oil and a pinch of salt.
10
With the processor running, slowly drizzle in the rest of the olive oil until the mixture forms a smooth paste. If it’s too thick, add 1 or 2 tablespoons of water to loosen. Cover and keep in the fridge until ready to assemble the sandwich.
11
Slice and lightly toast the baguette.
12
Spread a generous layer of pesto on the bottom half.
13
Add a handful of arugula, then place the burrata on top. Gently open or tear the burrata and spread the creamy interior across the bread.
14
Season with a little salt and pepper. Top with a generous layer of roasted vegetables, then sprinkle with grated Parmesan.
15
Close with the top half of the baguette, slice, and serve immediately.
