Grilled Veggie Sandwich

Ingredients

• 2 cups basil
• 0.25 cup pine nuts
• 0.5 cup Parmesan cheese – finely grated
• 1 clove garlic – minced
• 0.75 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 medium zucchini – sliced lengthwise into 0.25-inch planks
• 1 small eggplant – sliced into 0.5-inch planks
• 1 large red bell pepper – cored and quartered
• 1 medium red onion – sliced into 0.5-inch rounds
• 2 large portobello mushrooms – stems removed
• 4 rolls ciabatta rolls – split
• 8 slices provolone cheese
• 2 cups arugula

Instructions

1. Make the pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, and garlic; pulse until finely chopped. With the machine running, stream in 0.5 cup of the olive oil until smooth. Scrape into a bowl and set aside.
2. Make the marinade: In a large bowl, whisk the balsamic vinegar, dried oregano, kosher salt, black pepper, and the remaining 0.25 cup oil until emulsified.
3. Prep the vegetables: Add the zucchini, eggplant, red bell pepper, red onion, and portobello mushrooms to the bowl with the marinade; toss to coat well and let stand 10 minutes while you heat the grill.
4. Heat the grill to medium-high (400–450°F). Clean and oil the grates.
5. Grill the vegetables until tender with light char, turning once: 8–10 minutes for peppers and onions, 6–8 minutes for mushrooms, and 4–6 minutes for zucchini and eggplant. They’re done when flexible, lightly blistered, and cooked through.
6. Grill the ciabatta rolls, cut sides down, until lightly toasted, 1–2 minutes.
7. Assemble the sandwiches: Spread pesto on the cut sides of each roll (divide evenly). Layer the grilled vegetables, 2 slices of provolone cheese per sandwich, and a handful of arugula.
8. Warm to melt: Close the sandwiches and return them to the grill; press with a spatula or a grill press and cook until the bread is crisp and the cheese is just melted, 2–4 minutes. Serve hot.