• 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

Directions

1. 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.
2. Preheat grill for medium heat and lightly oil the grate.
3. Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
4. Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
5. 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.