Ingredients

The following ingredients have 4 Servings
  • 4 slices of good quality bread (I used sourdough)
  • 2-4 tbsp of black olive tapenade (shop-bought* or homemade)
  • 2 red peppers (I used romano)
  • 1 large aubergine
  • 1 medium courgette
  • 1 handful of rocket leaves
  • a few basil leaves
  • olive oil, for grilling
  • salt & pepper

Instruction

  • 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.
  • Heat up a griddle pan and grill vegetables on both sides until lightly charred.
  • (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.
  • 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.