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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 made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined 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 veganized with a little experimentation!
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.
