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Grilled Vegetable Sandwich

Deeply roasted flavours, loads of texture, creamy pesto, and that perfect focaccia bite. It’s healthy, feels gourmet, and makes for a fantastic lunch, brunch, or light dinner. 
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the grilled vegetables:
  • Eggplant cut into slices
  • Zucchini cut into thin slices
  • 1 large onion cut into thin slices
  • 1 red bell pepper cut into slices
  • Salt to taste
  • Black pepper powder
  • Dried Italian herb mix
  • Extra virgin olive oil
  • For assembly:
  • Pesto sauce
  • Focaccia bread or any rustic artisan bread
  • Grated cheese mozzarella, cheddar, or a European cheese blend

Method
 

  1. Add the sliced eggplant, zucchini, onion, and bell pepper to a bowl.
  2. Season with salt, black pepper, dried Italian herbs, and a drizzle of extra virgin olive oil.
  3. Coat everything well using your hands—this helps the spices stick and gives an even roast.
  4. Place the veggies on a hot grill pan and cook until they soften and get beautiful caramelised grill marks. Or Spread the vegetables on a baking tray. Grill at 180°C for 20 minutes until tender and lightly charred.
  5. Slice your focaccia and brush or drizzle lightly with extra virgin olive oil.
  6. Toast on a pan or in an oven until warm and slightly crisp.
  7. Spread a generous layer of pesto sauce on the toasted bread.
  8. Layer the veggies one on top of the other. Top with grated cheese.
  9. Place the second slice of bread on top and press gently.
  10. Cut the sandwich in half (or into café-style rectangles) and enjoy it warm!