Name: Best Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Zucchini, cut crosswise into 1/2-inch slices - ½; Eggplant, cut crosswise into 1/2-inch slices - ½ small; Red bell pepper, quartered - 1; Salt - ½ teaspoon; Olive oil - 1 ½ teaspoons; Ground black pepper to taste - 1 ½ teaspoons; Whole-grain baguette, cut into two halves and split lengthwise - 1 small; Basil pesto - ¼ cup; Fresh baby mozzarella, sliced - 4 ounces; Plum tomatoes, sliced - 2

Ingredients for - Best Grilled Vegetable Sandwich

1. Zucchini, cut crosswise into 1/2-inch slices ½

2. Eggplant, cut crosswise into 1/2-inch slices ½ small

3. Red bell pepper, quartered 1

4. Salt ½ teaspoon

5. Olive oil 1 ½ teaspoons

6. Ground black pepper to taste 1 ½ teaspoons

7. Whole-grain baguette, cut into two halves and split lengthwise 1 small

8. Basil pesto ¼ cup

9. Fresh baby mozzarella, sliced 4 ounces

10. Plum tomatoes, sliced 2

How to cook deliciously - Best Grilled Vegetable Sandwich

1 . Stage

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.

2 . Stage

Preheat grill for medium heat and lightly oil the grate.

3 . Stage

Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.

4 . Stage

Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.

5 . Stage

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.