Ingredients

The following ingredients have 2 Servings
  • 1/4 cup sundried tomatoes, roughly chopped (14 g)
  • 1/4 cup basil leaves (7 g)
  • 2 tablespoons toasted pinenuts (15 g)
  • 2 cloves garlic, smashed (10 g)
  • 3-5 tablespoons olive oil (45-75 g)
  • salt and pepper, to taste
  • 1 Italian eggplant, diced
  • 1 summer squash, diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 cup mushrooms, quartered (150 g)
  • 4 slices fresh mozzarella cheese
  • 1 baguette, halved

Instruction

  • In a food processor or blender, process the tomatoes, basil, pinenuts, and garlic to make a coarse paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)
  • Toss the prepped veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes. This can be done ahead and then held in the fridge til picnic time.
  • Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. Press together and wrap to go.