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Antipasti Sandwich

45
MIN

Medium

For 2
servings

Recipe by
Marie
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

Ingredients

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2 small baguettes
1 aubergine
1 zucchini
1 bell pepper
4 tomatoes
3 cloves garlic
5 tbsp olive oil
2 tbsp vegan basil pesto
Salt, pepper
1/2 tsp chilli flakes
200 g eatplanted.pulled Spicy Herbs
1 tsp neutral oil

Preparation

1
Cut the tomatoes into quarters, put them in an ovenproof dish with the peeled garlic cloves and 2 tablespoons of olive oil, salt and bake at 180°C for 25 minutes. Optionally, you can use the oven's grill function.
2
Cut the peppers into rings and the courgettes and aubergine into thin slices. Soak the aubergine in salted water for a few minutes and then pat dry.
3
Mix together a marinade of the remaining olive oil, chilli flakes, salt and pepper and pour over the vegetables. Mix everything together well and then spread on a baking tray. Bake at 180°C for 30 minutes.
4
Fry the eatplanted.pulled in a pan with the oil over a medium heat for 4 minutes until golden brown. Cut the baguettes in half and spread both insides with the pesto.
5
Flatten the garlic cloves on the inside of the baguettes with a fork. Spread the grilled tomatoes, aubergine and courgette slices, the peppers and planted.pulled over the baguettes and serve warm.

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