Week 1: Recipe "Grilled Vegetable Paninis"

1/2 eggplant, cut crosswise into 1/2 inch thick slices

1 zucchini, cut lengthwise into /4 inch thick slices

1/2 small red onion, cut into 1/2 inch thick slices

2 tbsp olive oil

salt and freshly ground black pepper

4 tbsp basil pesto**

1 baguette, split lengthwise

favorite sliced cheese, I love brie or fresh mozzarella

1 tomato, sliced

4 large basil leaves

1 bell pepper cut into 4 large pieces

Heat a grill, George Foreman or BBQ over medium-high heat. Brush the eggplant, zucchini, bell pepper, and onion slices with the oil, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, bell pepper, and onion until they are tender and grill marks appear, about 4 minutes each side. Cool slightly.

Spread the pesto over the cut sides of the baguettes. Arrange your cheese over the bottom halves of the baguettes. Top with the tomatoes and sprinkle with salt and pepper. Arrange the grilled eggplant, zucchini, bell pepper, onion and basil leaves over the tomatoes. Fold the baguettes together, then cut each sandwich crosswise into 3 equal pieces.  Return sandwiches to the grill for 1 minute on each side to melt cheese!!! 

(sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

** Pesto Recipe **

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup virgin olive oil
• salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

 Directions:   Combine the basil, garlic, pine nuts, salt and pepper in a food processor and pulse until coarsely chopped. Add oil slowly and continue to pulse until smooth. Remove from food processor and stir in cheese. Will save up to 3 months in freezer!!

Hope you Enjoy, I loved this recipe when I was pregnant !!!!!