Grilled veggie sandwiches

A lot of produce to use up this week!  A huge zuchinni from last week, and the eggplant is starting up again, along with the bell peppers.  Plus we got a good bunch of basil (not to mention the plants in my yard going crazy) and the red onions are starting to pile up.  Time to grill some veggies!  Slice up whatever veggies you like about 1/4" thick or a little less, spray or brush with olive oil and season with salt and pepper.  Grill on a HOT grill about 3-4 min per side.  One exception, for peppers, slice into planks and grill the skin side until blackened and charred a bit, transfer to a bowl, cover tightly with foil and let cool.  Once cooled, peel the skins off.  After all that you get a nice looking collection of veggies:

Get yourself some nice crusty rolls (I used some square ciabatta rolls from Lowes), slice in half, then spray or brush with olive oil and toast.  Spread the bottom half with some basil pesto (2-3 tsp). Pile on whatever and however many of the veggies you like (eggplant, peppers and onions are my fav), then top with sliced fresh mozzarella and run it under the broiler until the cheese is good and melty.  Spread the top half of the roll with some basil pesto (2-3 tsp), smash on top of the sandwich and eat!  In retrospect it might be good to sprinkle the roasted vegetables with some balsamic vinegar as well.

Here's the pesto recipe I use, it's an old Cooking Light recipe from September '95, I can't find it online and they killed my favorite magazine so I reproduce it without guilt here:
Basil Pesto (makes about 1 cup)
2 tbs pine nuts
2 large garlic cloves
3 cups packed fresh basil leaves
2 tbs grated parmesan cheese
2 tsp lemon juice
3 tbs olive oil

If you can do it w/o burning them, toast the pine nuts in a dry pan.  If you're like me and you've burned them and you just want to get the damn recipe done and have dinner,  substitute untoasted, they'll be fine.  You can also try other nuts - I want to check out pistachios some day.  Anyhow, once you've resolved whatever nut crisis you might be having, fling them and the rest of the ingredients into some kind of food processor and process until it's a smooth paste.  Keeps a few days in the fridge and can be frozen (ice cube trays work great!).