A tasty vegetarian meal full of bright summer flavours and colours.
Place all the vegetables in a bowl and drizzle with olive oil and balsamic vinegar. Using tongs toss vegetable mixture to coat evenly and season with salt and pepper.
Preheat barbeque to medium high heat (375F) (190C). Brush grill with oil to prevent sticking.
Place the onion on the grill and cook for 4 minutes per side or until slightly softened and golden brown.
Place the mushrooms gill side up and cook for 3 minutes remove when nicely charred and slightly softened. (Do not flip)
Place the peppers on the grill and cook for approximately 1.5 minutes per side or until nicely charred yet still slightly firm.
Zucchini and eggplant will take approximately 1.5 minutes per side or until nice char marks are achieved.
Remove all vegetables from the grill and set aside to cool. Once cool, cut the onions, mushrooms and peppers into bite sized pieces.
Place all the vegetables in a bowl and toss with the fresh basil.
On a lightly floured surface divide the dough into 6 equal portions. Using a rolling pin roll the dough out to form a 5-6 inch circle. Repeat to make 6 dough circles.
Place dough on a large, floured baking tray
Preheat barbeque to medium high direct heat (375F) (190C). Generously oil grill to prevent dough from sticking.
Place dough directly on grill. Cook the dough for 3-4 minutes with the lid down or until nice golden char marks are on one side and the dough has puffed. Flip the dough.
Working quickly, spread the pesto over the dough evenly leaving a ½ inch boarder.
Place the vegetable mixture on half of each dough circle and sprinkle with cheese.
Fold the dough over to make a half moon shape.
Place a brick covered in foil or cast iron pan on top of the sandwiches. Cook for 3 minutes with the weight or until the cheese is melted and golden char marks are achieved. Be sure to check the bottom of the dough under the brick to ensure it is not over browning.
Remove sandwiches from grill, cut into wedges and serve.