Name: Roasted vegie toastie
Cook time: 50 min
Total time: 50 min
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food