Best Grilled Vegetable Sandwich

Name: Best Grilled Vegetable Sandwich
Total time: 200
Yield: 2
Ingredients: ½ zucchini, cut crosswise into 1/2-inch slices; ½ small eggplant, cut crosswise into 1/2-inch slices; 1 red bell pepper, quartered; ½ teaspoon salt; 1 ½ teaspoons olive oil; ground black pepper to taste; 1 small whole-grain baguette, cut into two halves and split lengthwise; ¼ cup basil pesto; 4 ounces fresh baby mozzarella, sliced; 2 plum tomatoes, sliced

Recipe by Suzy729 from allrecipes.com

Lunch 3 Hr. 20 Mins.

Ingredients

2 servings

•

½ zucchini, cut crosswise into 1/2-inch slices
•

½ small eggplant, cut crosswise into 1/2-inch slices
•

1 red bell pepper, quartered
•

½ teaspoon salt
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1 ½ teaspoons olive oil

•

ground black pepper to taste
•

1 small whole-grain baguette, cut into two halves and split lengthwise
•

¼ cup basil pesto
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4 ounces fresh baby mozzarella, sliced
•

2 plum tomatoes, sliced

Instructions

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.