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1
For Panini:
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2
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
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3
Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
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4
Cool completely.
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5
Cut each baguette into 6 pieces.
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6
Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
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7
Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
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8
Sprinkle with salt and pepper.
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9
Place top half of baguette on top and continue with remaining baguette.
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10
(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
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11
For Basil Pesto:
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12
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
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13
With the blender still running, gradually add enough oil to form a smooth and thick consistency.
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14
Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
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15
Season the pesto with more salt and pepper, to taste.
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16
(The pesto can be made 2 days ahead. Cover and refrigerate.)
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17
Yields 1 cup and takes about 10 minutes to prepare.
