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Vegie-stuffed focaccia
Vegie-stuffed focaccia
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute stuffed focaccia loaf with pumpkin, eggplant, zucchini, and sun-dried tomatoes - a must-try crowd-pleaser.
Ingredients:
  • 250g eggplant
  • 300g piece Kent pumpkin, peeled, thinly sliced
  • 2 zucchini, thinly sliced
  • Olive oil cooking spray
  • 82.50 ml drained sun-dried tomatoes in oil
  • 123.75 gm whole-egg mayonnaise
  • 320g loaf focaccia, split
  • 50g baby rocket
  • 1/2 x 260g jar chargrilled capsicum, drained, halved
  • 4 slices havarti cheese
Instructions:
  • Preheat a large chargrill pan over high heat. Coat eggplant, pumpkin, and zucchini with oil. Grill vegetables in batches, flipping occasionally, until tender, about 2 to 3 minutes per side. Remove and set aside.
  • While you wait, blend tomatoes, 1 tablespoon of cold water, and mayonnaise in a food processor until creamy. Don't forget to add seasoning to taste.
  • Spread the base of the focaccia with a delicious mayonnaise mixture, then layer on rocket, eggplant, pumpkin, zucchini, capsicum, and cheese. Complete the sandwich with the focaccia top.
  • Preheat the sandwich press until hot. Add focaccia to the press and cook until the cheese is melted and the bread is crisp. Serve sliced (refer to note).

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