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Chargrilled vegetable baguettes
Chargrilled vegetable baguettes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
"Whip up delicious vegetarian baguettes for the perfect sunny picnic."
Ingredients:
  • 2 large red capsicums, quartered, seeds and membranes removed (see note)
  • Olive oil cooking spray
  • 1 large red onion, thickly sliced
  • 4 zucchini, cut diagonally into thick slices
  • 1 medium eggplant, cut crossways into 1cm-thick slices
  • 2 x 80cm baguettes
  • 300.00 gm basil pesto
  • 2 bunches rocket, trimmed, washed
Instructions:
  • Slice the capsicum into 8 large, flat pieces. Preheat a barbecue plate or chargrill over medium-high heat. Lightly spray the capsicum with oil. Grill skin-side down for 8 to 10 minutes until the skin is blistered and blackened. Transfer the capsicum to a sealable bag and let it sit for 15 minutes before proceeding.
  • Spray onion with oil and cook until softened and charred, about 3 to 4 minutes. Transfer to a baking tray. Repeat the same process with zucchini and eggplant. Let them cool.
  • Peel off and discard the capsicum skin.
  • 1. Slice the baguettes lengthwise along the tops, making sure not to cut all the way through. Spread a generous amount of pesto on one side of each baguette. Layer on rocket, capsicum, onion, zucchini, and eggplant. Finish by cutting the baguettes into quarters.

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