Grilled Vegetable Sandwich

Ingredients:

White Bean Pesto

1 1/2 teaspoons extra virgin olive oil

3 cloves garlic, finely chopped

1 1/2 cups cooked navy beans, drained

1 teaspoon finely chopped parsley

1 teaspoon finely chopped rosemary

1 teaspoon salt

1 teaspoon hot sauce

Juice of 1 lemon

Sandwiches
1 eggplant, thinly sliced lengthwise

1 yellow squash, thinly sliced lengthwise

1 zucchini, thinly sliced lengthwise

1 large whole wheat baguette

1 red onion, thinly sliced

1 tomato, thinly sliced

1 cup baby spinach

Instructions:
For the pesto
ONE: heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned.

TWO: Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.

For the sandwiches
ONE: Steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).

TWO: Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.