eggplant, skinned, sliced lengthwise, ¼ in. (6 mm) thick
4 fl. oz.
olive oil
to taste
salt and pepper
5 ea.
roasted red pepper
3 c.
* mozzarella cheese, grated
10 pc.
French bread segments, 6 in. (15 cm) long
Method
1
Place basil, olive oil, pine nuts, and garlic in a food processor or blender. Purée until all the ingredients are ground into a paste.
2
Remove from the food processor or blender and stir in Parmesan cheese, salt, and pepper.
3
Season the zucchini and eggplant with salt and black pepper. Place in a large bowl and coat with olive oil.
4
Grill the zucchini and eggplant until cooked through and softened.
5
Cut the bread lengthwise so it is still attached at one side. Coat the cut surfaces with pesto sauce.
6
Layer the vegetables inside the sandwich. Top with cheese.
7
**Wrap each sandwich tightly with aluminum foil and bake in a 325°F (163°C) oven for 20–30 minutes or until the sandwich is hot. Hold at or above 135°F (57°C) until service.