Yield: 1 servings
|1 \N||Red bell pepper; quartered|
|1 \N||Yellow bell pepper; quartered|
|3 smalls||Eggplants; (about 1/2-pound|
|\N \N||; total), sliced|
|\N \N||; diagonally 1/4inch|
|\N \N||; thick|
|\N \N||Olive oil for brushing vegetables and|
|\N \N||; bread|
|1 \N||Loaf Italian bread; halved horizontally|
|\N \N||; with serrated knife|
|\N \N||; (14-inch-long)|
|1 cup||Diced mozzarella cheese; (about 1/4 pound)|
|3 tablespoons||Finely shredded fresh basil leaves for|
|\N \N||; garnish|
|1 cup||Packed fresh basil leaves|
|3 tablespoons||Pine nuts or chopped walnuts; toasted lightly and|
|\N \N||; cooled|
|1 large||Garlic clove; chopped|
|3 tablespoons||Freshly grated Parmesan cheese|
|⅓ \N||Olive oil|
FOR THE PESTO
To make the sandwich:
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, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about ⅔ cup. Makes 4 sandwiches.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.