Grilled vegetable pitas with pesto

These sandwiches are a great way to jazz up your summer barbecues. Take advantage of the fresh vegetables available now and the good weather by serving up these sandwiches on your deck or patio. They're perfect for family gatherings or parties because you don't need utensils to eat them. This recipe serves 4.

Ingredients

Sandwiches

1 Japanese eggplant, sliced thin lengthwise
6 tomatoes, cut in half lengthwise
1 red bell pepper, cut into large pieces, seeds removed
1 green bell pepper, cut into large pieces, seeds removed
2 tbsp olive oil, as needed
salt, to taste
1/2 tsp freshly ground black pepper, to taste
1/4 cup pesto, to taste

4 rounds of pita bread, cut into equal halves

Feel free to add any other fresh veggies such as zucchini or red onions.

Pesto

2 bunches basil, leaves picked
1 tbsp pine nuts, lightly toasted
1 tbsp garlic, peeled
2 fl. oz olive oil
1/4 tsp salt, optional

Directions

Sandwiches

1. Prepare the grill or heat a nonstick grill pan over high heat. Brush the eggplant, tomatoes, red pepper, and green pepper lightly with oil; season generously with the salt and pepper.
2. Grill the vegetables on both sides until cooked through, about 10 minutes total.
3. Lightly brush the grilled vegetables with the pesto while they are still warm.
4. Carefully warm the pita halves on the grill. Fill each pita half with a portion of eggplant, red pepper, green pepper, and top with 2 tomato halves.
5. Serve right away while vegetables are still warm.

Pesto

1. In food processor or blender, combine basil, pine nuts and garlic. Puree ingredients.
2. With the food processor or blender running, gradually add the oil until the mixture forms a smooth paste.
3. Adjust seasoning if desired. Refrigerate any left over pesto.