Grilled Eggplant Pesto Sandwich
Garden veggies come together in a tasty and simple vegetarian recipe for the grill.
- 2 eggplants medium
- 6 Tbsp olive oil
- 6 Tbsp basil pesto
- 1 cup tomato sauce
- 8 oz mozzarella cheese sliced
- 6 rolls
Pre-heat grill or oven to 400 degrees.
Slice eggplants into rounds and brush with olive oil.
Place eggplants onto hot grill and cook 6-8 minutes (can also be roasted on a sheet pan in oven for 20 minutes).
Slice rolls, toast if desired.
Assemble sandwiches by spreading pesto onto roll, top eggplant with tomato sauce and sliced mozzarella cheese.