Sunday, November 25, 2012

Recipe: Mediterranean Vegetable Baguette

Bit of an unusual sandwich but it was absolutely delicious, really quick to make, and really set me up for the night! You can use the roasted aubergine slices you get vac-packed in olive oil from the world bit of the supermarkets, or you can just roast slices of it yourself- thick slices, drizzled with plenty of olive oil, salt and pepper, and chucked in the oven at 200C for about 10 minutes.

Mediterranean Vegetable Baguette (serves 1)

1 demi baguette (warm: optional)
4 thick slices roasted aubergine in olive oil (use deli, or roast your own)
1 tbsp olive oil
1 small clove garlic, crushed
½ green pepper, diced
4 chestnut mushrooms, quartered
20g Cantafrais
1 tsp sundried tomato paste
Salt and pepper

1. Fry the peppers, mushroom and garlic in olive oil, for 10 minutes. Mix together the cantrafrais and sundried tomato paste. Open up the baguette. Spread both sides with the sundried tomato cantafrais.
2. Arrange the slices of aubergine, and the hot fried mushrooms and peppers. Press together, slice and serve!

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