The secret to this delicately crafted sandwich lies in the arrangement of the vegetables in thin, even layers. Given that the recipe includes a rather intense spread, you can grill the veggies without the need to marinate them. Opt for a ciabatta bread because it’s robust enough to hold all the ingredients without making it too difficult to eat. Grill it on one side only for a wonderfully toasted flavour, and also to keep the veggies from getting soggy.
Ингредиенты
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 3 tbsp oil-packed sun-dried tomatoes, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp capers, chopped
- 1 tbsp (15 ml) red wine vinegar
- 1 lemon, zest finely grated
- 1 garlic clove, finely grated
- 1 red bell pepper, seeded and cut into 6 long wedges
- 1 small eggplant, cut into long slices 1/4 inch (5 mm) thick
- 1 small zucchini, cut into long slices 1/4 inch (5 mm) thick
- 1/3 cup (75 ml) olive oil, plus more for brushing
- 1 ciabatta baguette
- Fleur de sel
- 3/4 cup (25 g) basil leaves
Инструкция
- In a bowl, combine all of the ingredients. Season with salt and pepper.
