Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your grill or grill pan to medium to medium-high heat, ideally between 375°F and 450°F.
- Wash and slice the zucchini, red bell pepper, and eggplant into even rounds or strips.
- Toss the sliced vegetables with olive oil, balsamic vinegar, salt, and pepper.
- Grill vegetables for about 3 to 5 minutes on each side until tender and grilled to perfection.
- Take two slices of rustic sourdough bread and optionally spread pesto on one or both slices.
- Layer the grilled vegetables and mozzarella between the slices of bread.
- Brush the outside of each sandwich lightly with olive oil and grill for 3 to 4 minutes on each side.
- Remove the sandwiches from the grill, let them rest for a moment, and garnish with fresh basil before serving.
Nutrition
Notes
For best results, slice vegetables evenly and avoid overcrowding the grill. Let sandwiches rest after grilling for optimal flavor.