Mediterranean Vegetable Sandwich With Sundried Tomato Pesto And Fresh Mozzarella

• 1/4 cup sundried tomatoes, roughly chopped
• 1/4 cup basil leaves
• 2 tablespoons toasted pinenuts
• 2 cloves garlic, smashed
• 3-5 tablespoons olive oil
• salt and pepper, to taste
• 1 Italian eggplant, diced
• 1 summer squash, diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1 cup mushrooms, quartered
• 4 slices fresh mozzarella cheese
• 1 baguette, halved

1. In a food processor or blender, process the tomatoes, basil, pinenuts, and garlic to make a coarse paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)
2. Toss the prepped veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes. This can be done ahead and then held in the fridge til picnic time.
3. Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. Press together and wrap to go.

sundried tomatoes, basil, pinenuts, garlic, olive oil, salt, italian eggplant, summer, red bell pepper, red onion, mushrooms, mozzarella cheese, baguette

Taken from food52.com/recipes/12728-mediterranean-vegetable-sandwich-with-sundried-tomato-pesto-and-fresh-mozzarella (may not work)