Serves 8-10
1 large peeled red onion, sliced into rings
1 large yellow squash, sliced into rounds
1 large eggplant, sliced into rounds
1 large zucchini, sliced into rounds
2 yellow peppers, roasted, de-seeded, and remove charred skin
Salt and freshly cracked pepper
1/4 cup of extra virgin olive oil
3 tablespoon balsamic vinegar
1 large round loaf crusty bread
8 ounce container of prepared pesto
16 ounces fresh mozzarella, sliced into rounds
Season with salt and pepper and grill slices of onion, yellow squash, eggplant, zucchini. Roast, deseed, and remove charred skin of yellow peppers.
Toss all vegetables in extra virgin olive oil and balsamic vinegar. Check seasoning with salt and freshly cracked pepper.
Cut off top of the bread like a lid and remove some of the soft interior. With a pastry brush, spread inside of bread with half of the pesto.
Assemble sandwich by layering the grilled onions, mozzarella, and the rest of the pesto. Then add yellow squash, eggplant, zucchini, and yellow peppers. Place the lid back on the bread round and let sit for an hour so all ingredients meld. Slice loaf like a cake and serve.
