Name: Roast vegetable picnic baguettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 2 french breadsticks (baguettes); 1/4 cup vegetable or olive oil; 2 clove garlic, crushed; 1 kumara, peeled, cut into 5mm slices; 1 small eggplant, cut into 5mm slices; 1 large red capsicum, deseeded, thickly sliced; 1/2 cup sun-dried tomato pesto; 50 gram baby spinach leaves; 100 gram swiss cheese, cut into 12 slices

Ingredients

2 french breadsticks (baguettes)

1/4 cup vegetable or olive oil

2 clove garlic, crushed

1 kumara, peeled, cut into 5mm slices

1 small eggplant, cut into 5mm slices

1 large red capsicum, deseeded, thickly sliced

1/2 cup sun-dried tomato pesto

50 gram baby spinach leaves

100 gram swiss cheese, cut into 12 slices

Method

1.Split breadsticks in half, cutting only part way through. Cut each breadstick into thirds.

2.Combine oil and garlic in a large bowl. Season. Add kumara, eggplant and capsicum; toss to combine. Heat a char-grill pan or barbecue to high heat. Cook vegetables, in batches, for 2 minutes each side or until tender. Cool.

3.Spread pesto over both sides of bread. Sandwich eggplant, kumara, capsicum, spinach and cheese in baguettes.

4.Wrap in baking paper or foil; place on a baking tray. Top with another baking tray, then a few cans to weigh down bread. Refrigerate overnight. Keep baguettes wrapped until ready to serve.

Make ahead: Baguettes are at their best when made the day before. Cover, then refrigerate. Save time: You can use bought char-grilled vegetables. Price will vary.
Note

Woman's Weekly Food

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Ingredients

Method

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