Ingredients

The following ingredients have 4 Servings
  • 1/2 eggplant
  • 1 zucchini
  • 1 Tbsp olive oil (15 mL)
  • 1 red bell pepper
  • 1 large loaf ciabatta bread
  • 4 Tbsp pesto
  • 4 oz buffalo mozzarella cheese (sliced into 1/4 inch slabs)
  • 2 oz parmesan (about 1/4 cup, sliced)

Instruction

  • Prep Veggies: Slice eggplant and zucchini lengthwise into 1/4 inch slabs. Lightly drizzle with olive oil and grill about 5 minutes, until soft and slightly charred.
  • Roast Pepper: Place red bell pepper directly onto grill. Cook 10 to 20 minutes, rotating often, until outside is blackened. Place pepper in a bowl, cover with plastic wrap and set aside 20 minutes. Remove skin and seeds from pepper and slice into strips.
  • Assemble: Slice ciabatta in half lengthwise and spread pesto onto top half. On bottom half, layer on mozzarella, eggplant, zucchini, red bell pepper slices, then parmesan. You do not have to use all of each ingredient and you may have some leftovers.
  • Press: Wrap sandwich tightly with plastic wrap. In an area free from breakables, set a few heavy books on top of the sandwich, and allow the sandwich to press about 2 hours. Unwrap sandwich, slice into 4 pieces, and enjoy!