1 cup fresh basil leaves
1/3 cup walnuts
1/4 cup olive oil
2 cloves garlic
salt, to taste
pepper, to taste [u]Sandwich[/u]:
1 eggplant, thinly sliced
2 medium zucchini, thinly sliced lengthwise
salt, to taste
pepper, to taste
2 ciabatta rolls or a loaf cut into desired size
vegan mayonnaise (e.g., Vegenaise; optional)
1 large tomato, sliced
1 cup spinach leaves
1. Pesto: Place basil, walnuts, olive oil, and garlic in a food processor and process until smooth. Season with salt and pepper. Your pesto is complete!
2. Sandwich: Heat grill to medium/high (I use a panini grill but you can use a stove top grill or any outdoor grill). Drizzle olive oil on eggplant and zucchini and season with salt and pepper. Grill eggplant for about 2 minutes on each side until they are soft. Once all of the eggplant is done grill zucchini for about 1 minute on each side. Be careful not to overcook the zucchini, they cook fast and will make for a soggy sandwich.
3. Generously spread the bottom of a ciabatta roll with pesto. Layer with the grilled eggplant, grilled zucchini, tomato, and spinach. Spread vegan mayonnaise on the top layer of bread.
4. Grill sandwich on medium/low heat until the bread is crispy and the sandwich is warmed. I put it in the panini grill for about 3 to 4 minutes but if you have to flip your sandwich I would say to cook it for about 2 minutes on each side. Enjoy!
Note: Depending on the size of your eggplant and zucchini there might be too much to fit in the sandwich, I usually refrigerate leftovers and throw them on pasta or salad. Also, depending on how big your bread is you might have leftover pesto which tastes amazing on everything.
Source of recipe: I wrote this recipe.