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