
Grilled Veggie Sandwich with Chimichurri Cream Cheese Spread
Servings: 4





INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
For the Chimichurri:
- 1 cup flat-leaf parsley
- 1/2 cup cilantro
- 1/4 cup basil
- 4 cloves garlic
- 1/2 tsp crushed red pepper
- Juice of 1 lemon
- 1/2 cup olive oil
- 1 package of GO Veggie! Dairy Free Classic Plain Cream Cheese
For the Veggies:
- 1 lb asparagus, ends cut
- 1 red bell pepper, seeds removed and sliced into strips
- 1 red onion, sliced
- 1 zucchini, cut in half and sliced into strips the long way
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- 4 Ciabatta buns, cut in half
INSTRUCTIONS
- To make the Chimichurri cream cheese spread:
- Combine all ingredients except cream cheese in food processor or blender and pulse until herbs are finely chopped and pureed.
- Combine with cream cheese in medium bowl and whisk well to combine.
- Refrigerate until ready to use.
- To make grilled veggies:
- Combine all veggies in large bowl.
- Drizzle with olive oil and balsamic vinegar, then add garlic, salt and pepper. Stir well to combine and coat veggies.
- Heat grill to medium-high.
- Add veggies to grill pan and place on grill.
- Cover and let cook 10-15 minutes, stirring often, until veggies are cooked. If you want your veggies a bit more charred, cook longer.
- During the last few minutes of cooking the veggies, place ciabatta buns cut side down on grill and grill 2 minutes, until there are grill marks and bread is warm.
- Spread buns with chimichurri cream cheese, then top with grilled veggies.
Recipe by Taylor Ellingson, Greens & Chocolate
NUTRITIONS INFORMATION