2 zucchini, cut lengthwise into 1/4-inch (1/2-cm) thick slices

1 small eggplant, sliced into 1/2-inch (1-cm) thick rounds

3 Portobello mushrooms, cut into 1/2-inch (1-cm) thick slices

8 slices country bread

1/3 cup (75 ml) olive oil

1/2 cup (125 ml) red bell pepper pesto, homemade or store-bought

8 zucchini blossoms

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Brush the vegetables and slices of bread with the oil. Season with salt and pepper. Grill on each side.

Generously spread the red bell pepper pesto on each slice of bread. Top with the grilled vegetables and zucchini blossoms. Close the sandwich.

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