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Heat a grill pan over medium-high heat. Drizzle
the oil over the eggplant, zucchini, and onion
slices, then sprinkle with salt and pepper.
Working in batches, grill the eggplant, zucchini,
and onions until they are tender and grill marks
appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one
baguette piece at a time, slice in half and spread
both sides with the pesto. Working with the bottom
slice of the baguette, stack 2 slices of eggplant,
2 slices zucchini, 1 slice onion, 1 slice tomato,
1 slice mozzarella, and 1 slice of roasted pepper.
Sprinkle with salt and pepper. Place top half of
baguette on top and continue with remaining
baguette. (The sandwiches can be made 4 hours
ahead. Wrap well with plastic wrap and
refrigerate.)
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