Posted on 4th November 2022
These sandwiches are easy to make, and are the perfect snack for hot summer days. Dress them up further with a twist of sun-dried red pesto.
Time – 15-20 minutes
Serves – 4
2 red bell peppers (cored, and sliced into strips)
2 yellow bell peppers (cored, and sliced into strips)
1 small aubergine (cut into broad slices)
3 or 4 chestnut mushrooms (sliced)
Salt and pepper (to season)
2 tablespoons olive oil
Handful of chopped fresh basil leaves (optional)
Handful of baby spinach leaves
Handful of wild rocket
4 ciabatta rolls
For a twist: add sun-dried tomato pesto to each crusty roll before filling each sandwich!
Prepare the vegetables – Light your barbecue, and allow the grill to become hot. Meanwhile, in a large bowl, combine bell peppers, aubergine, and mushrooms with approx. 2 tablespoons of olive oil, chopped basil leaves, and salt and pepper to your taste. Toss all vegetables until coated, adding a drizzle more oil if required, and pop on the grill until tender – roughly 10-15 minutes should do the trick!
Prepare your ciabatta rolls – Cut your ciabatta rolls in half, and light toast them on the grill for 1-2 minutes.
Making your Sandwiches – Lay a bed of spinach leaves and rocket on one half of each Ciabatta. For a little extra summery zing, spread a thin layer of sun-dried tomato pesto over the other half. Now, fill each sandwich with the grilled vegetables, and serve!