Nancy's Famous Grilled Veggie Sandwiches

2 baguettes
2 eggplants
2 zucchini
2 yellow squash
1 large onion
2 red bell peppers
2 ripe tomatoes
¾ lb fresh mozzarella OR goat cheese
¾ C -1 C basil pesto (commercial or your own)
Fresh basil leaves
Olive oil
Salt and pepper

  1. While grill is heating, slice eggplant lengthwise into 1/4 in slices and salt both sides and let sit in colander. 
  2. Slice zucchini, and squash lengthwise into 1/4 in slices.  Set aside.
  3. Slice onion into ¼ in slices.  Separate and place on left side of a long sheet of heavy-duty foil. Drizzle with olive oil, salt and pepper.  Bring right side of foil over left, covering onions and seal tightly on all edges.  Set aside.
  4. Cut peppers in quarters lengthwise and seed.  Set aside.
  5. Slice tomatoes in half.  Set aside.
  6. Place onions on grill in foil pouch.  Place peppers directly on grill skin side down.  Close lid.
  7. While those grill, rinse eggplant and pat dry. Toss eggplant, zucchini and squash with olive oil, salt and pepper.
  8. Remove peppers once fully charred and place in bowl and cover tightly to let steam.  Remove onion pouch.  Do not open.  Keep warm. 
  9. Place tomatoes face down on grill.  Place eggplant, zucchini and squash on grill.  Grill both sides until nice grill marks appear. Remove to platter to keep warm.
  10. Turn off grill. Place baguette in OFF grill, closing lid and using residual heat to warm bread.
  11. Remove charred skins from peppers.  Slice tomatoes.  Line up all ingredients. 

Assemble sandwich:
Slice baguette open.  Remove insides of bread in top of baguettes hollowing out a little. Spread pesto onto bottom of baguette. Layer Cheese, eggplant, zucchini, squash, peppers, tomatoes and onions on top of pesto.  Place a few scattered leaves of basil over veggies.  Drizzle with a little olive oil and salt and pepper.  Place top of baguette over all and wrap tightly in foil.  Place in still warm (but turned off) grill for 5 minutes for flavors to blend. 
Slice and enjoy with a glass of local wine or local spirits!

Dan Kirk