Baguette Sandwich

Directions

1. 1
   Craft a homemade pesto. My advice is to include some nuts, good parmesan cheese, salt, pepper, plenty of olive oil and of course basil.
2. 2
   Use a fresh baguette or toast a day old one. Cut the entire baguette length wise and spread pesto on one half and organic (un)salted butter on the other half.
3. 3
   Roast the zucchini for about 10 minutes, then add chopped onion and garlic, roasting for another 5 minutes.
4. 4
   Slice the tomoato thinly. Lay tomato slices on one side of baguette and arugula on the other side.
5. 5
   When veggies are done being roasted load them on the sandwich and drizzle with homemade balsamic reduction.
6. 6
   Cut sandwich in thirds, should be about 6 to 8 inches.