Grilled Vegetable Tahini Sandwiches
A plant-based panini made from the veggies in the fridge and buttery tahini.
This sophisticated, plant-based version of grilled cheese made with fresh veggies and buttery tahini by Sarah from Make Thyme For Health is a delicious way to make lunchtimes more delicious.
- 0.5 0.5 small courgette, thinly sliced
- 1 1 carrots, peeled and thinly sliced
- 57.5 57.5 g cremini mushrooms, sliced
- high heat oil, for cooking vegetables
- 28 28 g baby spinach, about 2 handfuls
- 2 2 Tbsp tahini
- 2 2 slices of bread
- 1 1 Tbsp vegan butter or olive oil
Lightly grease a large skillet or grill pan and warm over medium heat. Add the sliced zucchini, carrots and mushrooms. Cook on each side for about 3-5 minutes, until light golden brown and tender, but still slightly crisp. Remove from heat and set aside.
Spread butter or olive oil on one side of each slice of bread. On the opposite side of each piece, spread the tahini on top. Layer with baby spinach and grilled vegetables then press the two slices together (butter side facing out).
Grill (or cook in the skillet) over medium-low heat until light golden brown on each side.
Slice then serve warm and enjoy!
Find the full recipe at www.makingthymeforhealth.com/grilled-vegetable-tahini-sandwiches