Pesto and Grilled Vegetable Sandwiches with Fresh Mozzarella

Adapted from Cuisine at Home


2 red bell peppers cut into quarters

1 zucchini, sliced lengthwise into 1/4-inch strips

1 yellow squash, sliced lengthwise into 1/4-inch strips

1 red onion, sliced into 1/4-inch rounds

1 loaf ciabatta or french bread (16 oz), sliced in half, lengthwise

1-1/2 to 2 Tbsp. extra-virgin olive oil

1/2 cup purchased basil pesto

8 oz fresh mozzarella, cut into 1/2-inch slices

Preheat the grill to medium-high heat. Place onions on a metal skewer so that the skewer pierces each layer; this will help keep the rings from falling apart when grilled. Brush the peppers, zucchini, squash, onion, and cut sides of the bread with olive oil; season with salt and pepper.

Grill vegetables until tender, 3-5 minutes on each side. Grill bread until toasted, 1-2 minutes on each side. Preheat the oven to broil. If desired, slice bell peppers into strips. 

Spread pesto on one side of cut bread. Remove the onion from the skewers and separate into rings; place over pesto. Layer mozzarella and other vegetables over onion. Top with the remaining side of the ciabatta loaf. Broil for 1-2 minutes keeping a close eye on the bread to make sure it doesn't get too brown. Cut loaf into eight sandwich wedges.

Yield: 8 slices