Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches

Ingredients

  • 1 cup diced mozzarella cheese
  • 1 14-inch-long loaf Italian bread
  • ½ cup pesto
  • 3 tablespoons pine nuts or chopped walnuts
  • 3 small eggplants
  • 3 tablespoons freshly grated Parmesan cheese
  • olive oil
  • + 6 more ingredients
    • 3 tablespoons fresh basil leaves
    • 1 red bell pepper
    • 1 large garlic clove
    • 1 cup fresh basil leaves
    • 1 yellow bell pepper
    • 1/3 olive oil

Prepare grill. Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips. Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, o...

View full recipe at Epicurious

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