Grilled Vegetable Sandwich

Serves 2-4 

Time 15 minutes

Ingredients

Crusty bread – ideally ciabatta

1 tbsp vegetable stock powder

1 red capsicum cut into 4 slices – each edge

½ zucchini – sliced lengthways – long strips

4 slices of eggplant – long ways

2 tbsp sundried tomato pesto 

1 cup grated mozzarella cheese

Handful of rockets for each sandwich

½ red onion, sliced

Extra virgin olive oil

Basil Pesto 

2 cups fresh basil 

½ cup parmesan cheese 

½ cup extra virgin olive oil

⅓ cup roasted pine nuts

2 garlic cloves 

Salt and pepper

Method

For basil pesto, blitz basil and pine nuts together, then add cheese and garlic and slowly add oil. Season with salt and pepper.

Preheat a grill pan to medium heat and gently chargrill all the capsicum, zucchini, and eggplant; ensure you generously spray olive oil whilst doing this and season with stock powder. Aim for softened chargrilled vegetables, flipping at midway point. 

Generously spread basil pesto and sundried tomato pesto on a slice of bread. Add the grilled vegetables then gently layer with cheese. 

Top with rockets. Place another piece of bread on top and serve!