Sandwich with grilled vegetables and classic pesto ( basil, parsley and pine nuts) perfect for a picnic, quick dinner or party.
10 minutesmins
15 minutesmins
25 minutesmins
4people
Calories: 786kcal
Ingredients
4individual ciabattas or a baguette divided into four
4tablespoonsof classic pesto
4teaspoonsDijon mustard
1large eggplant sliced lengthwise
2large yellow,red or orange peppers without seeds and cut lengthwise
4zucchinis sliced lengthwise
4small bunches of mixed salad
salt and pepper
olive oil to taste
Instructions
Half the bread and set aside. Add salt and pepper to the vegetables and put them in a pan over medium heat with a little olive oil to brown. When they are golden on both sides, remove them and set them aside.
In a large bowl, put the mixed salad and season well with a little lemon or white wine vinegar, salt and pepper, and a little olive oil. Mix well and set aside
To make the sandwich, put the dijon mustard on one side of the bread in each ciabatta or baguette and a spoonful of pesto on the other. Divide the slices of roasted eggplant, zucchini, and peppers between the four halves. Divide the mixed salad equally and cover the sandwich. Serve immediately.