1 Eggplant sliced lengthwise
1 zucchini sliced lenghtwise
1 portabella mushroom
1/2 sweet onion
1 red pepper
Arrange vegetables on a cookie sheet (it's okay if they overlap)
and drizzle with olive oil and balsamic vinegar. Salt & pepper.
Bake at 400 for 25 minutes turning once.
Meanwhile spread pesto (see recipes) to your bread of choice and layer
with veggies once cooked. Add avocado, tomato and lettuce. Delicious!