Grilled vegetable sandwich
juin 15, 2015
This vegetarian sandwich honours and celebrates the zucchinis, peppers and eggplants, especially from July to September, when the gatherings are plentiful in the field as well as in the greenhouses. Reinvent the traditional sandwich and have your lunch a daily feast to become !
- Prep: 30 mins
- Cook: 20 mins
- Yields: 2 sandwichs
Directions
The previous day, thinly slice the pepper, the onion and the zucchini. Place them into a bowl and add the oil, the vinegar and the spices. Gently mix. Cover and keep refregirated for at least 6 to 12 hours.
The next day, place the vegetable onto a cooking sheet and grill for about 20 minutes at 350°F. Flip the vegetables halfway through to have them evenly grilled.
Make the sandwich : Cut the bread lenthwise. Spread each half with goat cheese and pesto. Place the grilled vegetables and top with freshly cut herbs, if you have any. Voilà! Bonne appétit!
Many thanks to Valérie Charlebois for this inspired recipe, as well as the beautiful pictures that enhance our website.
