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Snacks and Light Meals Recipes -
Focaccia Sandwich with Mediterranean Vegetables and
Mozzarella
Recipe
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Snacks and Light Meals Recipes
-
Focaccia Sandwich
with Mediterranean Vegetables and Mozzarella Recipe
Ingredients
Serve
4
-
1
small
aubergine, sliced
-
2 courgettes,
sliced lengthways
-
1 red onion, sliced into rings
-
2 red peppers,
cored, deseeded and halved
-
1 loaf of focaccia
bread
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1 garlic clove,
halved (optional)
-
1 mozzarella
cheese, sliced
-
75 g/3 oz
rocket
-
olive oil, for
drizzling
-
sea salt and
pepper
Method:
-
Heat
a griddle pan or nonstick frying pan and griddle the
aubergine, courgettes and red onion for about 5
minutes, turning occasionally. Leave to cool.
-
Griddle or grill the peppers on the skin side until
the skin is blistered and blackened. Place them in a
polythene bag until cool, then peel off the skin and
cut the flesh into wide strips.
-
Split the focaccia in half and place on the griddle
or under a grill to toast lightly. Rub the cut
garlic edges all over the toasted bread.
-
Place the
sliced mozzarella on the base of the toasted focaccia.
Evenly layer the griddled vegetables on top of the
mozzarella.
-
Start with the aubergine and then add
the courgettes, peppers, onion and rocket. Season
each layer with salt and pepper as you arrange it.
-
Finally, drizzle with a little olive oil, season and
place the top of the focaccia bread on top of the
vegetables. Push together gently but firmly. Cut
into 4 even-sized pieces and serve.
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