Facebook pixel
 

Open sandwich with grilled vegetables, pesto arugula, capers and sundried tomato

Open sandwich with grilled vegetables, pesto arugula, capers and sundried tomato
  • 7'

    Preparation

    Time

  • 3'

    Cooking

    Time

  • 1

    Serves

  • 1

    Difficulty

  • Print

    Recipe

Ingredients

slices of black bread
1 eggplant
1 zucchini
80 g feta cheese grated by hand
4 tbl. olive oil
2 slices of sun-dried tomato, cut into four
1/2 tsp. caper
salt & freshly ground pepper
For serving balsamic cream

Pesto arugula:
1 pack of arugula
4-5 tbl. Virgin olive oil
2 tbl. Pine
100g Parmesan cheese
1-2 cloves of garlic
Salt, freshly ground pepper

Method

1. Oiling the eggplants and pumpkins, salt and pepper them on the grill for 3-4 minutes on each side.

2. We roast the bread slices and oiling them on one side.
3. Place above slice a spoon of pesto, aubergines, pumpkins, sun-dried tomatoes, capers and grated feta on one slice of bread. Place for 2-3 minutes in a preheated oven at 180 degrees.

For the pesto arugula:
Pour in the mixer the arugula, garlic, pine nut, olive oil, parmesan cheese, salt, pepper and whisk until the arugula is completely dissolved and the mixture looks like a paste.

Leave your comment

10€ GIFT

on your first order

  • you receive an email with your promo code
  • this promo is valid for online orders over 99€.
  • by clicking "subscribe" you agree to elenianna's Privacy Policy.

Signup to our newsletter below and get your promo code.