Ingredients
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1/2 large red onion, sliced
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1 red bell pepper, cut in 8 wedges
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1 zucchini, sliced in 3 lengthwise pieces
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2 tablespoons pesto sauce
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2 tablespoons light sour cream
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1 tablespoon olive oil
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2 teaspoons balsamic vinegar
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1/2 teaspoon minced garlic
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4 large rolls, sliced lengthwise (each approx. 3-1/2 oz)
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2 ounces brie cheese, sliced thinly
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1 large portabella mushroom, sliced thickly
Instructions
- Preheat oven to 450°F Line a rimmed baking sheet with foil.
- Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
- Meanwhile, in a small bowl, combine pesto and sour cream.
- Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
- Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.