Name: Grilled Open-Faced Vegetable, Pesto, And Mozzarella Sandwic
Ingredients: 1 Red bell pepper; quartered; 1 Yellow bell pepper; quartered; 3 sm Eggplants; (about 1/2-pound; ; total), sliced; ; diagonally 1/4inch; ; thick; Olive oil for brushing vegetables and; ; bread; 1 Loaf Italian bread; halved horizontally; ; with serrated knife; ; (14-inch-long); 1/2 c Pesto; 1 c Diced mozzarella cheese; (about 1/4 pound); 3 tb Finely shredded fresh basil leaves for; ; garnish; 1 c Packed fresh basil leaves; 3 tb Pine nuts or chopped walnuts; toasted lightly and; ; cooled; 1 lg Garlic clove; chopped; 3 tb Freshly grated Parmesan cheese; 1/3 Olive oil

I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy, Grains	Italian	August 1994	1	servings

INGREDIENTS

1		Red bell pepper; quartered
1		Yellow bell pepper; quartered
3	sm	Eggplants; (about 1/2-pound
		; total), sliced
		; diagonally 1/4inch
		; thick
		Olive oil for brushing vegetables and
		; bread
1		Loaf Italian bread; halved horizontally
		; with serrated knife
		; (14-inch-long)
1/2	c	Pesto
1	c	Diced mozzarella cheese; (about 1/4 pound)
3	tb	Finely shredded fresh basil leaves for
		; garnish
1	c	Packed fresh basil leaves
3	tb	Pine nuts or chopped walnuts; toasted lightly and
		; cooled
1	lg	Garlic clove; chopped
3	tb	Freshly grated Parmesan cheese
1/3		Olive oil

INSTRUCTIONS

FOR THE PESTO
To make the sandwich:
Prepare grill.
Lightly brush bell peppers and eggplants with oil and grill on an oiled
rack set about 4 inches over glowing coals about 4 minutes on each side, or
until cooked through. Cut peppers into strips.
Lightly brush cut sides of bread with oil and grill, cut sides down, about
2 minutes, or until golden. Spread each piece of bread with 4 tablespoons
pesto and divide peppers, eggplants, and mozzarella between them. Grill
sandwiches, covered, just until cheese is melted. (Alternatively,
vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich
with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with
salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up
to 1 week. Makes about 2/3 cup.
Makes 4 sandwiches.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”