1 soft roll
Eggplant thinly sliced
Zucchini thinly sliced
Organic Basil Pesto Genovese
Cook eggplant slices on a grill or an iron skillet until tender.
Repeat for zucchini.
Spread pesto generously on both sides of bread.
Layer in order, eggplant, zucchini, mozzarella, sun-dried tomatoes, and top with arugula.