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GRILLED VEGETABLES & PESTO FOCACCIA – Bite into this homemade focaccia sandwich packed full of delicious seasonal veggies!

Servings 4


  • 1 red pepper, seeded, quartered
  • 1 yellow pepper, seeded, quartered
  • 1 medium zucchini/courgette, thinly sliced diagonally
  • 1/2 eggplant, thinly sliced
  • 2 sliced focaccia, cut into half
  • 100g brie, thinly sliced
  • Pesto spread
  • Oil spray


  • Grill the pepper on high, skin-side up, for 8-10 mins or until charred & blistered. Set aside for 10 mins & peel the skin off.
  • Spray zucchini & eggplant with oil & grill on medium for 1-2 mins each side or until lightly charred and tender. Set aside to cool slightly.
  • Spread the inside of each focaccia with the pesto. Arrange the pepper, zucchini, eggplant & brie in layers. Place the top half of focaccia over & press down firmly.
  • Place rolls on a baking tray. Top with another tray. Place heavy bottles on top & refrigerate overnight to compress the filling & develop the flavours.
  • Preheat the oven to 200C. Uncover & bake on the tray for 10 mins or until crisp and golden brown.
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