Best Grilled Vegetable Sandwich

½ zucchini, cut crosswise into 1/2-inch slices

½ small eggplant, cut crosswise into 1/2-inch slices

1 red bell pepper, quartered

½ teaspoon salt

1 ½ teaspoons olive oil

ground black pepper to taste

1 small whole-grain baguette, cut into two halves and split lengthwise

¼ cup basil pesto

4 ounces fresh baby mozzarella, sliced

2 plum tomatoes, sliced

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.

Preheat grill for medium heat and lightly oil the grate.

Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.

Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.

Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.