Grilled Zucchini & Pesto Sandwich With Creamy Tomato Soup | brunch | meal ideas | meal prep | Taste

Ingredients

• Zucchini
• 2 ea. Zucchini, cut into 1/2 inch slices lengthwise
• 1 tsp. Salt
• 1 tsp. Black pepper
• 1 tsp. Italian seasoning
• 2 tbsp. Olive oil
• Pesto
• 2 cups Arugula
• 1/2 cup Fresh basil
• 1 cup Unsalted raw almonds
• 1 clove Garlic
• 1/2 cup Grated vegan parmesan
• 1 tsp. Crushed red chili flakes
• 1 tsp. Pepper
• 1/4 cup Lemon juice
• 1 cup Olive oil
• Tomato Soup
• 1/4 cup Plant-based butter
• 1/4 cup Flour
• 28 oz. Crushed tomatoes
• 3 tbsp. Tomato paste
• 2½ cup Non-dairy milk
• 3 tsp. Fresh basil
• Assemble the sandwich
• 2 slices Thick sourdough
• 1 whole Sliced tomatoes.
• 1 tsp. Red chili flakes
• Soup Garnish
• 1 tbsp. Grated vegan parmesan
• 1/2 tsp. Fresh basil