Grilled zucchini + eggplant sandwich

Turn up your lunch with this grilled zucchini (courgette) + eggplant (aubergine) sandwich. Perfect to make on a prep day and enjoy throughout the week.

You can switch it up as much as possible – try it with my Sriracha AoliSuperfood pestoHomemade tzaziki, or even better with the Sundried tomato vinaigrette from this recipe. Or add some (vegan) cheese like (cashew) ricotta or mozzarella.

makes: 2 sandwiches
prep time: 5 min
cook time: 10 min
total time: 15 min

INGREDIENTS:

  • 1 large zucchini, sliced lengthwise
  • 1 small eggplant, sliced lengthwise
  • 4 slices of wholemeal bread
  • olive oil
  • salt, pepper, mixed dried herbs
  • balsamic vinegar
  • rocket salad
  • Optional: any of the dips or cheeses mentioned above.

DIRECTIONS:

Heat your grill. Slice the zucchini and eggplant and mix with olive oil, salt, pepper, mixed dried herbs and a bit of balsamic vinegar.

Grill the zucchini on high for about 5 minutes.Now build your sandwich with some of the options as mentioned above and the rocket salad. Optionally toast the sandwich on the grill as well!

TIP:

Adding or changing for grilled capsicum (paprika) is delicious too!


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