EAT & LOVE: PESTO VEGGIE BURGER

Ladies, it's one of the most wonderful times of the year. It's BBQ Season! There was a time when the veggie burger was considered to be an option that was reserved for vegetarians or individuals who were on a weight loss plan. Today, however, the veggie burger is a popular choice for anyone who wants to make healthier choices in their diet. We decided to share our favorite veggie burger of all times with you and the best thing about it? It's super simple:

WHAT YOU’LL NEED

½ large eggplant, sliced into rounds

1 red bell pepper, halved

1 large zucchini, sliced

1 (8.8-ounce) package Love Beets Cooked Beets, sliced

2 handfuls baby arugula

¼ red onion, thinly sliced

2 potato buns, toasted

1/3 cup store-bought or homemade pesto sauce

WHAT TO DO

PREP TIME: 15 MIN // COOK TIME: 35 MINSERVINGS: 2 VEGGIE BURGERS

Preheat the oven to 400 degrees F and lightly spray a large baking sheet

Spread the eggplant, bell pepper, and zucchini in a single layer over the baking sheet and lightly coat with olive oil. Sprinkle generously with sea salt and any seasonings of your choosing.

Roast the vegetables for 20 minutes, flip, then roast an additional 10 to 15 minutes, or until they reach desired done-ness.

Spread desired amount of pesto sauce on each side of the toasted buns.

Layer the buns with fresh arugula, sliced beets, roasted vegetables, and red onion.

FoodLove Squad