Grilled Open-Faced Vegetable, Pesto, and Mozzarella

Name: Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, quartered; 1 yellow bell pepper, quartered; 3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick; olive oil for brushing vegetables and bread; 1 14-inch-long loaf Italian bread, halved horizontally with serrated knife; 1/2 cup pesto; 1 cup diced mozzarella cheese (about 1/4 pound); 3 tablespoons finely shredded fresh basil leaves for garnish; 1 cup packed fresh basil leaves; 3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled; 1 large garlic clove, chopped; 3 tablespoons freshly grated Parmesan cheese; 1/3 olive oil

Servings: persons

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

1
Prepare grill.
2
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.
3
Cut peppers into strips.
4
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden.
5
Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them.
6
Grill sandwiches, covered, just until cheese is melted.
7
(Alternatively, vegetables and assembled sandwiches may be broiled.)
8
Sprinkle each sandwich with basil and cut in half.
9
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth.
10
Pesto keeps, covered and chilled, up to 1 week.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red bell pepper, quartered, 1 yellow bell pepper, quartered, 3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick, olive oil for brushing vegetables and bread, and more.

Yes, Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions