Every summer we drive to the coast of Maine and wander around beaches, parks, little towns, and have such a grand time. We always pack a lunch but have dinner some place along the way.
This year we stopped in Wiscasset to look around in the shops, Damariscotta to check out the Maine Cloth Diaper Company, and settled in at Pemaquid Beach for a few hours.
Every year we pack the same sandwich for our lunch. A pressed grilled veggie sandwich on ciabatta bread. We both love this. I also pack fruit, this time it was cherries and we stopped for a box of native strawberries along the way.
After a few hours at Pemaquid we sort of reversed our way along the coast and stopped in Boothbay. This is where we had dinner, at 93 Townsend. Very yummy and we created some fun memories there too. Boothbay is great for people watching. There is a mixture of locals, lobstermen, and tourists...always entertaining.
Source: adapted from Martha Stewart
Yield: Two Sandwiches
1/4 cup olive oil
1 big clove garlic, minced
1 small zucchini, cut into long slices
1 small summer squash, cut into long slices
1 small eggplant, cut into long slices
1 red pepper, roasted and skin removed
Heat grill or grill pan to medium heat. Combine olive oil and garlic. Brush each side of the squash and eggplant with the olive oil and then season with salt and pepper. Grill until tender. Chill.
Remove some of the bread inards and fill with pesto, sliced mozzarella, and cold veggies. Add the other piece of bread, wrap in plastic wrap, tie with butcher twine and press overnight.