Servings:
For 6 sandwiches Servings
Ingredients
- 1 loaf country style bread
- 1 loaf eggplant
- 2 loaf red bell peppers
- 1 loaf zucchini
- 2 loaf portobello mushrooms
- 1 loaf red onion
- 1 loaf olive oil
- 1 loaf salt and pepper
- 1 pound mozzarella
For the pesto vinaigrette
- 1 loaf country style bread
- 1 loaf eggplant
- 2 loaf red bell peppers
- 1 loaf zucchini
- 2 loaf portobello mushrooms
- 1 loaf red onion
- 1 loaf olive oil
- 1 loaf salt and pepper
- 1 pound mozzarella
- 2 cup basil leaves
- 2 tablespoon pine nuts
- 2 clove garlic
- 2 clove salt
- 3/4 cup extra virgin olive oil
- 1/2 cup parmesan cheese
- 2 tablespoon lemon juice
- 2 tablespoon salt and pepper
Preparation
Baking Directions:
Lightly brush all vegetables with olive oil, season with salt and pepper and grill over medium-high heat until tender.
For the pesto vinaigrettePlace basil leaves, pine nuts and garlic in food processor.
Add a small pinch of salt and grind to a paste.
With machine running, slowly add the oil.
Transfer sauce to a bowl and stir in the cheese and the lemon juice by hand.
Correct seasoning.
To assemble sandwichesSpread each side of ciabatta or slice of bread with a little pesto vinaigrette.
Layer on the grilled vegetables, top with sliced mozzarella, and garnish with more pesto vinaigrette.
Serve open-faced.