Grilled Vegetable and Cheese Sandwiches with Pesto

Serves 6

2 red peppers or jarred

3 Japanese eggplants, sliced into ½-inch thick length pieces

3 zucchini, sliced into ½-inch thick length pieces

Olive oil spray

1 pound fresh mozzarella cheese, cut into ½-inch slices

¾ cup favorite basil or sun-dried tomato pesto (see second recipe)

6 large sour dough rolls, French rolls or your favorite sandwich rolls, cut in half

Salt and pepper

1. If using fresh red peppers, prepare the barbecue for medium-high heat grilling. Grill the peppers about 4 inches from the heat until the skin is blistered and slightly charred on all sides. Always use long tongs to turn the peppers. Never pierce the pepper, or the juices will escape.

2. Put the peppers in a brown paper bag and close it tightly. Let the peppers steam for 10 minutes. Remove the peppers from the bag and drain them. Peel off the charred skin with your fingers. Make a slit in each pepper and open it up. Core and cut off the stem. Scrape the seeds and ribs from the peppers. Cut the peppers with a sharp knife or a pizza cutter into ½-inch thick length strips. Set aside.

3. Spray the eggplant and zucchini slices with olive oil and grill on each side for about 3 to 4 minutes, or until the vegetables have grill marks and feel soft. Remove to a side platter.

4. Arrange the peppers and cheese slices on plates or wax paper so you can easily assemble.

5. Spread each roll half with a tablespoon of pesto (see second recipe). Place the eggplant on top of the bread and then continue to layer with the zucchini, peppers and cheese. Sprinkle with salt and pepper. Place the top on the bread and cut in half, if desired. Store in an airtight container or in airtight plastic bags until serving. These can be made up to four hours ahead before serving.