| 2 x zucchini prepared as in | | Garden Grilled Vegetables recipe | | 2 x summer squash prepared as in | | Garden Grilled Vegetables recipe | | 1 x green or red pepper prepared as in | | Garden Grilled Vegetables recipe | | 1 x orange or yellow pepper prepared as in | | Garden Grilled Vegetables recipe | | Black Olive, Onion, and Rosemary Focaccia (see recipe) | | (or other bread of choice) | | Purple (Opal) Basil And Sunflower Seed | | Pesto or Garden Green Goddess Dip (see recipes) | | 1 can artichoke hearts - (14 oz) cut into quarters | | 6 slc vegan mozzarella-style cheese | | (or other flavor of choice) |
| | Grill the slices of zucchini , summer squash , and peppers as instructed in the Garden Grilled Vegetables recipe. | | If using the Black Olive , Onion , and Rosemary Focaccia, cut it in half lengthwise, reserve half for another use, and cut the remaining half into 6 pieces. If desired, cut each piece of focaccia in half, as you would a bagel, and then grill the slices of focaccia (or other bread) lightly on each side. | | For each sandwich: Spread a little Purple (Opal) Basil and Sunflower Seed Pesto or Garden Green Goddess Dip on the cut side of two slices of focaccia. Then on one piece of focaccia, layer a few pieces of each grilled vegetable, a few pieces of artichoke hearts , a slice of vegan cheese , and top with another slice of focaccia. | | Repeat the procedure for the remaining sandwiches and cut each sandwich in half before serving. | | This recipe yields 6 servings. |
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