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Antipasti sandwich
Duration:
45 mins
Difficulty:
Medium
Made by:
Mary
Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well with veganism. However, she also likes challenges: her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be easily veganized with a little experimentation!
Ingredients
2
Portions
2 small baguettes
1 eggplant
1 zucchini
1 pepper
4 tomatoes
3 cloves of garlic
5 tbsp olive oil
2 tbsp vegan basil pesto
Salt pepper
1/2 tsp chili flakes
200 g planted.pulled Spicy Herbs
1 tsp neutral oil
1 eggplant
1 zucchini
1 pepper
4 tomatoes
3 cloves of garlic
5 tbsp olive oil
2 tbsp vegan basil pesto
Salt pepper
1/2 tsp chili flakes
200 g planted.pulled Spicy Herbs
1 tsp neutral oil
Products in this recipe
planted.pulled
Spicy herbs
Preparation
1
Quarter the tomatoes, then place them in an ovenproof bowl together with the peeled garlic cloves and 2 tablespoons of olive oil, season with salt and bake at 180°C for 25 minutes. Optionally, you can use the oven's grill function.
2
Cut the peppers into rings, the zucchini and the eggplant into thin slices. Soak the eggplant in salted water for a few minutes and then pat dry.
3
Mix together a marinade from the remaining olive oil, chili flakes, salt and pepper and pour over the vegetables. Mix everything together well and then spread on a baking tray. Bake at 180°C for 30 minutes.
4
Fry the planted.pulled in a pan with the oil over medium heat for 4 minutes until golden brown. Halve the baguettes and spread the pesto on both insides.
5
Using a fork, flatten the garlic cloves on the inside of the baguettes. Spread the grilled tomatoes, eggplant and zucchini slices, peppers and planted.pulled on the baguettes and best serve warm.
