Step 1

Prep Veg: Preheat oven to 220C/425F. On a large baking tray combine eggplant/aubergine, onion and peppers with 2 tbsp oil, 2 finely diced cloves of garlic and a good pinch of salt and pepper. On a slightly smaller tray combine zucchini/courgette and mushrooms with 1 tbsp oil, 1 finely diced clove of garlic and a good pinch of salt and pepper.

Step 2

Roast Veg: Place both in the oven for 25-35mins, or until lightly charred and softened. I recommend flipping once around half way. After, scrape all the veg onto the same tray and toss in fresh parsley.

Step 3

Pesto: Meanwhile, add all of your pesto ingredients apart from the oil into a food processor. Turn on the motor and gradually pour in 1/2cup/120ml extra virgin olive oil, or until your desired texture. You may need to stop and scrape the sides with a spatula once or twice.

Step 4

Sandwich: Slice the focaccia horizontally through the centre. Spread the bottom half with pesto (don't feel like you have to use all of this), top with veg then sprinkle with feta. Place the other slice on top, then divide into 3 for big sandwiches, or 4 for slightly more modest ones. Enjoy!