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Antipasti sandwich
Duration:
45 Min
Level:
Medium
Made by:
Marie
Marie studiert in Regensburg, ihre große Leidenschaft ist aber ihr Foodblog (@lesoulfoodist). Vor ein paar Jahren hat sie eine große Weltreise gemacht, wobei es ihr die asiatische Küche besonders angetan hat, welche sich auch super mit dem Veganismus vereinen lässt. Allerdings mag sie auch Herausforderungen: Ihre Familie stammt ursprünglich von der Halbinsel Krim, wo man sich sehr fleischlastig ernährt. Traditionelle russische Gerichte lassen sich allerdings mit ein wenig Experimentierfreude super veganisieren!
Ingredients
2
Servings
2 small baguettes
1 Eggplant
1 Zucchini
1 Bell bell pepper
4 Tomatoes
3 Garlic cloves
5 tbsp olive oil
2 tbsp 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
5 tbsp olive oil
2 tbsp 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 put them in an ovenproof dish together with the peeled garlic cloves and 2 tablespoons of olive oil, add salt and bake for 25 minutes at 180°C. Optionally, feel free to 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
Stir together a marinade of the remaining olive oil, chili flakes, salt and pepper and pour over the vegetables. Mix well and 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. Cut the baguettes in half and spread both insides with the pesto.
5
Flatten the garlic cloves on the inside of the baguettes with the help of a fork. Spread the grilled tomatoes, eggplant and zucchini slices, peppers and planted.pulled on the baguettes and serve preferably warm.
