About this recipe:This is an open sandwich piled high with veggies. It came about through trial and error but it makes for an easy supper or light lunch! You can top with any kind of cheese that melts well. Delicious served with a green salad.
6 slices crusty batch bread, toasted
3 tablespoons pesto
1 small aubergine, sliced
1 small red pepper, sliced
1 small red onion, sliced
2 tomatoes, sliced
100g fresh mushrooms, sliced
6 slices mozzarella cheese
4 cloves garlic
1 pinch dried oregano
1 pinch dried basil
1 pinch salt and pepper to taste
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Method Prep:20min › Cook:5min › Ready in:25min
Preheat the oven grill.
Spread one side of the bread slices with equal amounts pesto sauce. Arrange in a single layer on a baking tray, pesto side up. Layer each slice with aubergine, red pepper, red onion, tomatoes, mushrooms and mozzarella. Crush garlic on top of cheese, and season with oregano, basil, salt and pepper.
Grill for 5 minutes, or until cheese is melted and lightly browned.