Roasted vegie toastie
Sep 30, 1975 2:00pm- 50 mins cooking
- Makes 4 Item
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Ingredients
Roasted vegie toastie
- 2 red capsicum (700g)
- 2 zucchini (300g), sliced thinly lengthways
- 1 eggplant (230g), sliced thinly lengthways
- cooking-oil spray
- 1 loaf turkish bread (430g)
- 1/3 cup (90g) basil pesto
- 1/2 cup (75g) semi dried tomatoes, drained
- 100 gram marinated feta cheese, crumbled
- 30 gram baby rocket leaves
Method
Roasted vegie toastie
- 1Preheat grill.
- 2Quarter capsicums; discard seeds and membranes. Place on oven tray, skin-side up. Grill until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin.
- 3Meanwhile, preheat oven to 200°C/400°F.
- 4Place zucchini and eggplant, in single layer, on oven trays; spray with oil, season. Roast about 25 minutes or until tender.
- 5Cut loaf into quarters crossways; split each quarter. Spread pesto over four bread slices; top with eggplant, zucchini, capsicum, tomatoes, cheese and rocket, then remaining bread.
- 6Cook in preheated sandwich press until browned.
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