Pesto Sandwich with Grilled Vegetables

Ingredients

• 8 slices multigrain bread
  Pesto
• 1 cup sweet basil leaves
• 2-3 garlic cloves
• ½ cup pine nuts
• Salt to taste
• ¼ teaspoon crushed black peppercorns
• 4 tablespoons olive oil
• ¼ cup grated parmesan cheese
  Grilled vegetables
• 1 medium green zucchini 
• 2 medium green capsicums
• Salt to taste
• 2 tablespoons olive oil
  Assemble
• 2 medium firm red tomatoes
• Salt to taste
• ¼ teaspoon crushed black peppercorns
• 4 processed cheese slices

Method

1. Halve and thinly slice zucchini vertically. Cut each capsicum into 4 vertical slices. Sprinkle a little salt on all of them.
2. Heat 2 tablespoons olive oil in a non-stick pan, place the vegetable slices in it in single layer and grill. When the underside is lightly browned, turn them over and grill the other side similarly.
3. Grind together basil leaves, garlic cloves, pine nuts, little salt, crushed black peppercorns, 4 tablespoons olive oil.
4. Add parmesan cheese and grind again till nearly smooth. Transfer the pesto into a bowl.
5. Cut tomatoes into roundels. 
6. Spread pesto on all 8 bread slices. Place the grilled vegetables on 4 slices, topped with tomato roundels. Sprinkle a little salt and crushed black peppercorns.
7. Place cheese slices on the remaining 4 slices and then turn them over the vegetables and press lightly.
8. Cut each sandwich into 2 pieces and serve immediately.