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Antipasti Sandwich
Duration:
45 Min
Level:
Medium
Made by:
Marie
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she went on a big trip around the world, where she was particularly taken with Asian cuisine, which can also be wonderfully combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean Peninsula, where people eat a lot of meat. However, traditional Russian dishes can be veganized with a little experimentation!
Ingredients
2
Servings
2 small baguettes
1 eggplant
1 zucchini
1 bell bell pepper
4 tomatoes
3 Garlic cloves
5tbsp olive oil
2tbsp vegan basil pesto
Salt, pepper
1/2 tsp chili flakes
200 g planted.pulled Spicy Herbs
1tsp neutral oil
1 eggplant
1 zucchini
1 bell bell pepper
4 tomatoes
3 Garlic cloves
5tbsp olive oil
2tbsp vegan basil pesto
Salt, pepper
1/2 tsp chili flakes
200 g planted.pulled Spicy Herbs
1tsp neutral oil
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
Quarter the tomatoes, then place them in an ovenproof dish together with the peeled garlic cloves and 2 tablespoons of olive oil, salt and bake for 25 minutes at 180°C. Optionally use the grill function of the oven.
2
Cut the peppers into rings, the zucchini and eggplant into thin slices. Soak the eggplant in salt 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 well and then spread on a baking sheet. Bake at 180°C for 30 minutes.
4
Fry the planted.pulled in a pan with the oil over a medium heat for 4 minutes until golden brown. Cut the baguettes in half and spread both insides with the pesto.
5
Use a fork to flatten the garlic cloves on the inside of the baguettes. Spread the grilled tomatoes, slices of eggplant and zucchini, the peppers and the planted.pulled on the baguettes and serve warm.
