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🍽️ Grilled Vegetable Sandwich

368 kcal · 30 min · 4 servings

Ingredients

• eggplants 1 pc
• zucchini 1 pc
• salt pinch
• peppers, yellow 1 pc
• onions, red 1 pc
• arugula 50 g
• garlic cloves 1 pc
• olive oil 4 tbsp
• crème fraîche 100 g
• pepper, black ground pinch
• ciabatta with olives 2 pc
• thyme, stripped 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash all the vegetables under running water.
3. 3. Slice the eggplant and zucchini lengthwise into slices about half a centimeter thick.
4. 4. Season the vegetable slices with salt.
5. 5. Place the salted vegetables on kitchen paper.
6. 6. Cut the bell pepper in half.
7. 7. Remove the hard stem and seeds from the bell pepper.
8. 8. Cut each bell pepper half into two quarters.
9. 9. Cut the onion in half.
10. 10. Remove the dry outer skin of the onion.
11. 11. Cut the onion into four large pieces.
12. 12. Separate the onion pieces into individual layers.
13. 13. Wash the arugula thoroughly.
14. 14. Chop the arugula into small pieces.
15. 15. Peel the garlic clove.
16. 16. Mince the garlic very finely.
17. 17. Put the arugula and garlic into a bowl.
18. 18. Add two tablespoons of olive oil to the bowl.
19. 19. Add crème fraîche to the bowl.
20. 20. Season the mixture with salt and pepper.
21. 21. Mix all ingredients well together.
22. 22. Taste the cream and adjust the seasoning if necessary.
23. 23. Place the olive ciabatta bread in the oven.
24. 24. Bake the bread for about ten minutes.
25. 25. Take the bread out when it is golden brown.
26. 26. Let the bread cool down slightly.
27. 27. Slice the ciabatta bread lengthwise.
28. 28. Pat the eggplant and zucchini slices dry.
29. 29. Turn on the grill function of your grill.
30. 30. Put the prepared vegetables into a grilling pan.
31. 31. Drizzle two tablespoons of olive oil over the vegetables.
32. 32. Season the vegetables with salt and pepper.
33. 33. Add fresh thyme leaves to the vegetables.
34. 34. Place the vegetables on the hot grill.
35. 35. Grill the vegetables for about seven minutes.
36. 36. Remove the vegetables from the grill when they have turned golden brown.
37. 37. Spread the arugula cream onto the ciabatta halves.
38. 38. Place the grilled vegetables on the buttered bread surfaces.
39. 39. Cut the finished sandwich into portions.
40. 40. Serve the sandwich immediately.

Nutrition per serving

• kcal: 368
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 32 g