Your folders
Your folders

Export 10 ingredients for grocery delivery
Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
Your folders

351 viewsbigoven.com
4.5
(2)
Your folders

215 viewsthestayathomechef.com
5.0
(2)
720 minutes
Your folders

456 viewskitchensanctuary.com
5.0
(2)
Your folders

236 viewsthetipsyhousewife.org
4.7
(7)
Your folders

40 viewssomethingnewfordinner.com
5.0
(1)
Your folders

32 viewschowhound.com
5.0
(28)
25 minutes
Your folders

152 viewsfeastinthyme.com
5.0
(2)
Your folders

259 viewsacedarspoon.com
4.5
(4)
Your folders

332 viewslazycatkitchen.com
5.0
(1)
10 minutes
Your folders

466 viewsacouplecooks.com
3.9
(32)
Your folders

258 viewssimple-veganista.com
5.0
(2)
Your folders
302 viewstheedgyveg.com
20
Your folders

309 viewssidechef.com
5.0
(1)
Your folders

207 viewshalfbakedharvest.com
4.7
(60)
Your folders

100 viewslisasdinnertimedish.com
Your folders

597 viewscookingclassy.com
5.0
(2)
5 minutes
Your folders

48 viewsthefedupfoodie.com
Your folders

58 viewspickyeaterblog.com
5.0
(9)
Your folders

234 viewsfoodnetwork.com
4.5
(2)
20 minutes