Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Brush eggplant, onion, tomato and squash slices with oil. Sprinkle with pepper and salt. Grill vegetables on the rack of an uncovered charcoal grill directly over medium coals just until tender, turning once halfway through grilling. Allow 5 to 7 minutes for the squash and tomato and 7 to 9 minutes for the eggplant and onion. (For a gas grill, preheat grill. Reduce heat to medium. Add vegetables to grill rack over heat. Cover and grill as above.) Remove vegetables from grill.
Cut squash slices in half crosswise. In a small bowl, stir together goat cheese and pesto.
To assemble, spread goat cheese mixture evenly onto bread slices. Top half of the bread slices with the grilled vegetables, cutting vegetables to fit as needed. Top with the remaining bread slices, spread-sides down.