Grilled Vegetable Rustic Toasted Sandwich

This is one of my all-time favourite brunch. lunch or dinner options that’s bag on in flavour and keeps you satisfied.

Ingredients

• 1 red capsicum, deseeded and sliced into strips

• 1 zucchini, halved and thinly sliced lengthwise

•1 red opion, thinly sliced

• 1 small eggplant, halved and sliced

• 2 large Roma tomatoes, thickly sliced

• 4 Tbps extra virgin olive oil

• Up to 1 kg self-raising flour (to make a soft dough)

• Salt, to taste

• Freshly ground black pepper

• 1 ciabatta loaf or rustic bread, cut into sandwich-sized slices

• 1 clove garlic, minced (to add to the vegetables)

• 1 clove garlic, halved (to rub on the toast)

• 8 pitted black olives, thinly sliced

• Fresh basil leaves, chopped to garnish

Method

Prepare the vegetables. Note: sprinkle some salt over the eggplant and allow to form a liquid then wipte dry with a paper towel.

Preheat the grill to high.

Place the eggplant, capcicum, zucchini, onion and tomoatoes into a bowl.

In a separate small bowl, whisk together 4 Tbps of olive oil, salt and blackpepper and 1 minced clove of garlic.

Pour the mixture over the vegetables and toss gently to coat.

Spread the vegetables in a single layer on the grill rack and grill for 2-4 minutes oon each side , or until lightly browned and softened.

Toast the rustic bread slices on the grill until golden.

While still hot, rub one side of each slive with the halved garlic clove.

Divide the grilled vegetables between the toasted bread slices, piling them generously onto the garlice rubbed side.

Scatter the chopped olives on top.

Drizzle any remaining olive oil from the bowl.

Garnish with fresh basil

Close each with a second slive of toasted rustic bread (or keep open-faced if preferred)

Serve warm.