Chargrilled vegetable baguettes

Cooking Vegetarian Chargrilled vegetable baguettes

Pack a picnic basket with these tasty vegetarian baguettes and enjoy a day in the sun.

Lables: Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Shellfish free
  1. Cut capsicum into 8 large, flat pieces. Heat a barbecue plate or chargrill on medium-high heat. Spray capsicum with oil. Cook, skin-side down, for 8 to 10 minutes or until skin is blistered and black. Place in a snaplock bag. Seal. Set aside for 15 minutes.
  2. Meanwhile, spray onion with oil. Cook for 3 to 4 minutes or until softened and charred. Transfer to a baking tray. Repeat with zucchini and eggplant. Set aside to cool.
  3. Peel and discard skin from capsicum.
  4. Cut baguettes along tops (don’t cut all the way through). Open out. Spread pesto on 1 side of each baguette. Top with rocket, capsicum, onion, zucchini and eggplant. Cut baguettes into quarters.

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2 large red capsicums, quartered, seeds and membranes removed
Olive oil cooking spray
1 large red onion, thickly sliced
4 zucchini, cut diagonally into thick slices
1 medium eggplant, cut crossways into 1cm-thick slices
2 x 80cm baguettes
1 cup basil pesto
2 bunches rocket, trimmed, washed

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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