- 6
Ingredients
- 1 eggplant, cut crosswise into 1/2-inch-thick slices
- 2 zucchini, cut lengthwise into 1/4-inch-thick slices
- 1 small red onion, cut into 1/2-inch-thick slices
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 1/2 cup basil pesto
- 2 baguettes (each about 2 feet long), split lengthwise
- 8 ounces fresh water-packed mozzarella, drained and sliced
- 2 tomatoes, sliced
- 8 large basil leaves
- 1/2 cup roasted bell peppers, a mixture of yellow and red
Preparation
Step 1
Heat a grill pan over medium-high heat. Brush the eggplant, zucchini, and onion slices with the oil, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onion until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Spread the pesto over the cut sides of the baguettes. Arrange the mozzarella over the bottom halves of the baguettes. Top with the tomatoes and sprinkle with salt and pepper. Arrange the grilled eggplant, zucchini, onion, basil leaves, and bell peppers over the tomatoes. Fold the baguettes together, then cut each sandwich crosswise into 3 equal pieces and serve. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)