Veggie Panini with Mozzarella

So I wanted a weekend lunch meal that would hold me over all day - and this was it!!!  I'm totally going to use basil on all my sandwiches now!!  Yummy!!  I used french bread - so I would recommend going with the baguette size (since the french bread was a little large for the mouth!)  Fresh mozzarella really made it too - so make sure to get the fresh stuff :)

Makes 6 sandwiches - Giada cookbook

Ingredients:
1 eggplant, cut crosswise into 1/2 inch thick slices
2 zucchini, cut lengthwise into 1/4 inch thick slices
1 small red onion, cut into 1/2 inch thick slices
1/4 cup olive oil
salt and pepper
1/2 cup basil pesto
2 baguettes (each about 2 feet long - split lengthwise)
8oz fresh mozzarella, drained and sliced
2 tomatoes, sliced
8 large basil leaves
1/2 cup roasted bell peppers

Heat a grill pan over medium-high heat.  Brush the eggplant, zucchini, and onion slices with the oil, then sprinkle with salt and pepper.  Working in batches, grill the eggplant, zucchini, and onion until they are tender and grill marks appear, about 4 minutes per side.  Cool completely.

Spread the pesto over the cut sides of the baguettes.  Arrange the mozzarella over the bottom halves of the baguettes.  Top with the tomatoes and sprinkle with salt and pepper.  Arrange the grilled eggplant, zucchini, onion, basil leaves, and bell peppers over the tomatoes.  Fold the baguettes together, the cut each sandwich crosswise into 3 equal pieces and serve. 

Can be made up to 4 hours ahead of time - wrap well with plastic wrap and refrigerate.