Place the eggplant and squash slices on a baking pan and drizzle 1 tbsp. olive oil and a dash of salt.
Bake in the oven at 400 for 25 minutes.
In a saute pan, place 1 tbsp. olive oil and add in the onions. Cook covered on medium to low heat for ten minutes until they are translucent. Then uncover and slowly caramelize them for another 15-20 minutes, mixing occasionally.
When they are golden, toss in mushrooms and broccoli rabe. Cover and cook on medium for another 7-10 minutes until the broccoli rabe is cooked but still crunchy. A bright green color.
In the meantime, make the pesto. Place all ingredients in a bullet or small blender and blend until smooth.
Slice the bread in half.
Spread a layer of pesto on one slice of each sandwich. You may have extra pesto left over depending on how much pesto flavor you would like.
Cover one side with the baked eggplant and zucchini.
Cover the other side with the onions, mushrooms and broccoli rabe.
Close sandwich and place in the oven for 7-10 minutes at 325 to warm up. Watch carefully so that you do not burn the bread.
Enjoy!!!!
Recipe Notes
Use all organic ingredients if possible. Want to go gluten free?…grab some gluten free bread! By Tracy Posillico