Grilled Summer Vegetable Sandwich

This recipe is modified from the Grilled Vegetable Panini Recipe from the Food Network.  I changed the name because although it is delicious, it's not a true panini.  And just know, my pictures do not do it justice; it's much better than it looks.  The original recipe has more exact measurements, but made it a little more complicated than I thought it needed to be.

Grilled Summer Vegetable Sandwich

Ingredients:

Any combination of Italian summer vegetables, such as:
Zucchini
Yellow Squash
Eggplant (if you're into it :))
Red onion
*Red bell peppers

Salt/Pepper

Baguettes
Basil Pesto
Water-packed mozzarella cheese, drained and sliced
Sliced tomatoes

Directions:

Heat your grill, grill pan or panini maker over medium heat.  Brush it with olive oil.  Slice all your veggies. Put them in a single layer on the grill and salt and pepper them rather generously.  When they're done, put on the next batch.  You can see how this can take a while.  Cook more vegetables than you think you'll need, because you can really pile them on, and they cook down.

Meanwhile, slice your baguettes into sandwich size, and slice in half. Spread both sides with pesto (fresh is best :)).  Layer with the mozzarella (water packed is really worth the money), fresh tomato, and the grilled vegetables. 

Eat it up, yum!  You can also drizzle with a little bit of balsamic vinegar if you like.

*If you want to have roasted instead of grilled red peppers, slice them lengthwise once, put them face-down on a baking sheet in the oven on broil.  Take them out when the skin is getting a little blackened.  If the skin doesn't come right off, they're not finished.  Pull off the skin, stem and seeds, and you've got lovely roasted red peppers!

I also tried this recipe for Kale Chips.  It was delicious, but Amy was right; don't overcook them!