Total time: 35 minutes plus at least 1 hour pressing
Servings: 4 to 6
2 medium zucchini, scrubbed and trimmed
1 medium eggplant, trimmed and peeled
1 sweet onion ( such as Vidalia or Maui), peeled
2 cloves garlic, minced
1/2cup roughly chopped fresh basil, divided
1/2cup extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
10 sun-dried tomatoes packed in oil, coarsely chopped
2 oil-packed anchovies, coarsely chopped
1/2pound fresh mozzarella
1. Heat the oven to 425 degrees. Cut the zucchini lengthwise into thin slices and place in large bowl. Cut the eggplant and onion in half lengthwise, then crosswise into very thin slices and add to bowl. Add the garlic and half the basil. Drizzle with 4 tablespoons of the oil, then season to taste with salt and pepper. Toss until well mixed and coated.
2. Transfer the vegetables to 2 large baking sheets. Roast, stirring and turning every 5 minutes, until very soft, 25 to 35 minutes. Set aside to cool slightly.
3. Combine the tomatoes and anchovies with the remaining basil in a blender. Add 2 to 3 tablespoons olive oil and process until chunky, adding more oil to make a spreadable paste.
4. Slice the baguette lengthwise, leaving one side hinged. Hollow out the center of each side, leaving a retaining wall all around. Spread both sides lightly with the tomato- anchovy mixture. Carefully lay the roasted vegetable mixture evenly in the hollow. Lay the mozzarella in slices or in mounds over the vegetables.
5. Carefully close the top half of the bread. Using a spatula, press any protruding cheese or vegetables back into the sandwich. Wrap in waxed paper and tie at 2-inch intervals. Top the sandwich with cast-iron skillets or other heavy weights and let it stand at least 1 hour to compact. To serve, use serrated knife to cut into thick slices.
Each serving: 448 calories; 409 mg. sodium; 31 mg. cholesterol; 29 grams fat; 8 grams saturated fat; 35 grams carbohydrates; 13 grams protein; 5grams fiber.Copyright © 2014, Los Angeles Times