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