Panini Fresh from the Garden

I had a really nice harvest of eggplant, bell pepper, basil, and kale from the garden last week!

I turned it into a roasted vegetable sandwich with sun dried tomato pesto.

After cutting and salting the eggplant, I  roasted it in olive oil and cooked it over medium heat for about 3 minutes on each side.  I split a sub roll in half and put a ton of pesto (made from the basil above) on each side.  I added the eggplant to the bottom and put large pieces of peppers on top.  I placed sliced tomatoes on the other slice of bread.  I set everything under the broiler for 2 minutes and then I added a few slices of cheese to the tomatoes and broiled for 2 minutes more. 
I used the kale to make a side of kale chips. I'll post those soon!