5.0
(1)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Slice courgette and aubergine lengthwise into ½ cm slices. Remove seeds from peppers and cut them into flat sections. Brush a little olive oil on the vegetables and sprinkle them with pepper. I didn't use any salt on my veggies as olive tapenade is usually quite salty, but you are welcome to if you think your sandwich will need it.
Step 2
Heat up a griddle pan and grill vegetables on both sides until lightly charred.
Step 3
(OPTIONAL STEP) If your bread isn't super fresh, you can toast it or grill it on the griddle pan too. If using a griddle pan, make sure you press the slice down initially so that it toasts evenly throughout.
Step 4
To assemble a sandwich, spread olive tapenade on a slice of bread and cut it in half. Stack grilled vegetables, fresh basil leaves and a bit of rocket on one half of the slice and cover with the other.
Your folders
acedarspoon.com
4.5
(4)
Your folders
acouplecooks.com
3.9
(32)
Your folders
simple-veganista.com
5.0
(2)
Your folders
theedgyveg.com
20
Your folders
sidechef.com
5.0
(1)
Your folders
cookingclassy.com
5.0
(2)
5 minutes
Your folders
bigoven.com
4.5
(2)
Your folders
vegetariantimes.com
Your folders
pickyeaterblog.com
5.0
(9)
Your folders
thefedupfoodie.com
Your folders
mayihavethatrecipe.com
5.0
(4)
20 minutes
Your folders
rabbitandwolves.com
5.0
(5)
Your folders
myquietkitchen.com
5.0
(5)
10 minutes
Your folders
fooddolls.com
3.3
(10)
Your folders
hauteandhealthyliving.com
5.0
(1)
Your folders
iowagirleats.com
Your folders
init4thelongrun.com
5
Your folders
itdoesnttastelikechicken.com
5.0
(3)
10 minutes
Your folders
hotforfoodblog.com
4.7
(7)
105 minutes