Roasted Veggie Baguette Sandwich

Ingredients:

• 1 baguette cut in sixths
• One eggplant cut lengthwise – 1/2 inch slices
• Can of roasted red pepper
• Store bought or homemade pesto
• Zucchini cute lengthwise

Directions:

Cut the baguette into fourths. Slice each baguette down the middle and spread butter evenly on each side. Face down on a griddle or hot pan to get a slight grill or char. Or place under the broiler for a minute or two. Cut the eggplant lengthwise into 1/2 slices and do the same with the zucchini. If it’s summertime I drizzle the vegetables with olive oil, salt and pepper and grill them until there is a nice char. You can also roast the vegetables in the oven to get your desired tenderness. You can do this with a fresh pepper as well. If you don’t have a fresh pepper or they’re not in season, you can use a can of roasted peppers at the grocery store. Once the baguette has cooled and the vegetables are done, put a tablespoon of pesto on each baguette slice, then a slice of fresh mozzarella, then arrange the veggies. You can cover each sandwich and save for later. You can eat it cold or melt the cheese by putting the sandwich on a griddle or in the oven right before eating.