2 zucchinis, sliced lengthwise into 1/2 inch pieces
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, cut into quarters, stems and seeds removed
1 red onion, peeled, sliced into 1/2 inch rings
1 loaf focaccia, cut into 6 inch rectangles, sliced in half horizontally
1 recipe Basil Pesto
1 jar red pepper sauce, such as the Serbian sauce called Ajvar
1 cup baby arugula
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Red chili flakes, optional
Preheat a grill or grill pan to medium-high heat.
Season all the cut vegetables with salt and pepper and drizzle with extra virgin olive oil to coat. If desired, sprinkle with a few red pepper flakes.
Place the vegetables on a hot grill in an even layer. Let char on one side, about 4 minutes. Flip all vegetables and char on the other side. Remove from grill and set aside.
Meanwhile, on the cut side of the focaccia slices, drizzle with olive oil and season with salt and pepper. Place on the grill until charred, then remove.
To assemble, slather a few tablespoons of the basil pesto on one slice of the grilled focaccia. On another slice, slather a few tablespoons of the red pepper sauce. Top with a few grilled vegetables and some arugula leaves. Close sandwich with the other piece of focaccia. Repeat with remaining ingredients to build more sandwiches.
To serve, cut in half and enjoy.
Tip: You can change up the vegetables with whatever is available at your local farmers market!