Grilled Zucchini Sandwiches with Fresh Mozzarella, Onions, Olives and Pesto
Inspired by this recipe in the new issue of Food & Wine magazine, but limited by our pantry, I made these sandwiches last night. This is the first zucchini I picked from our plants in the back yard! I tossed thick slices of it, along with onions, in olive oil, oregano, salt and pepper and grilled them on our grill pan. I toasted the bread and layered one side with slices of fresh mozzarella and the other with some homemade basil pesto. The grilled zucchini and onions went inside along with some finely chopped green olives. The sandwiches were so tasty and made for a perfect dinner.
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