Roasted vegie toastie

  • 50 mins cooking
  • Makes 4 Item
  • Print


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


Roasted vegie toastie
  • 1
    Preheat grill.
  • 2
    Quarter 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.
  • 3
    Meanwhile, preheat oven to 200°C/400°F.
  • 4
    Place zucchini and eggplant, in single layer, on oven trays; spray with oil, season. Roast about 25 minutes or until tender.
  • 5
    Cut 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.
  • 6
    Cook in preheated sandwich press until browned.