Ingredients:

1 Medium-small zucchini.
1 Small yellow squash.
1/4 of a large green pepper.
1 Medium red onion.
1 Small eggplant or 1 large Japanese eggplant or 4 or 5 Indian eggplants..
1/4 Cup olive oil.
1 Ciabatta roll
2 Slices mozzarella cheese.
2 Tbsp basil pesto.

Directions:

Slice the zucchini lengthwise into 4 planks. Same for the squash.

Slice the bell pepper into 1/4 inch wide pieces.

Slice onion into 1/8 inch rounds.

Peel and slice eggplant into 1/4 inch rounds.

Preheat the oven to 425°. Spread the olive oil on a rimmed baking sheet. Put into oven until the oil begins to smoke.

Lay the sliced vegetables on the sheet, turning to coat both sides. Roast until soft and slightly brown.

Split the ciabatta roll & butter lightly. When the vegetables are done, remove them to a bowl and lay the rolls face down. Return to the oven to toast.

When toasted, turn them face up. Spread the pesto over them and lay a slice of mozzarello on top. Return briefly to the oven to melt the cheese.

Remove from the oven and layer the vegetables as you wish. You can finish with a sprinkle of Parmesan or Romano.

Yield: 2 sandwiches.

Notes:

One ciabatta roll will be enough for two open faced sandwiches. They are large. They are also expensive, at Wholefoods: $1.00 per.

There áre smaller rolls. Just avoid those with too much air in them, like large dinner rolls.

The sandwiches can be assembled however you want. For example, put the vegetables beneath the mozarello before melting it.

And you can vary the cheese. Mexican Manchego would be interesting to try or Italian fontina. Just make certain that it is a cheese that melts.

It's difficult to find a small eggplant, so I usually opt for the Japanese or Indian eggplants.

This was modified from a recipe cut from some publication, which now has no identifying marks.