Ingredients:

• 1/4 cup olive oil
• Lemon zest
• 1 tsp oregano
• 1 tsp thyme
• Salt & freshly ground pepper
• 1 zucchini, cut lengthwise in 1/2-inch-thick slices
• 1 yellow squash, cut lengthwise in 1/2-inch-thick slices
• 1 small eggplant, cut lengthwise in 1/2-inch-thick slices
• 1 red pepper
• 1 small onion, slices in 1/2-inch-thick slices
• 1//2 cup prepared basil pesto
• 6 ounces of goat cheese or fresh mozzarella
• 8 slices of sourdough bread, medium thickness, or 1 french baguette evenly cut for four sandwiches
• 2 tbsp of butter

Directions:

Mix the olive oil, fresh lemon zest, oregano, thyme, salt and pepper together. Brush the sliced vegetables with the olive oil mixture and place on a grill or a grill pan. Cook until the vegetables are tender with char marks. Set aside. Brush one side of each slice of bread with butter. Spread the prepared pesto on the other side and layer with the vegetables and cheese. I put pesto and cheese on the top and bottom of the sandwich. Place the assembled sandwich, with butter side down, in a greased pan over medium heat and keep pressure on the sandwich with a spatula as it’s cooking. Cook the sandwich until it’s nicely browned and the cheese has melted. Enjoy the sandwich by itself, with a delicious salad, or some soup! Cheers! xoxo

TIP: When I make grilled vegetables, I make a lot so I can use throughout the week for sandwiches like this, wraps, salads, and grain bowls. If I have a lot of leftover vegetables at the end of the week, I simply add them to a food processor and heat the mixture on the stove to make a delicious soup.