Roasted vegetable baguettines

Roasted vegetable baguettines


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About this recipe: These Mediterranean-style ‘sandwiches’ are generously filled with char-grilled peppers, courgettes and red onion, spiked with garlic and rosemary, and topped with a sprinkling of feta cheese. They are real banquets in baguettes and far lower in fat than sandwiches with traditional fillings, such as Cheddar cheese and pickle.

Norma MacMillan

Serves: 4 

  • 2 red peppers, quartered lengthways and seeded
  • 4 short French sticks or baguettines, about 125 g (4½ oz) each, halved horizontally
  • 1 red onion, cut into small wedges
  • 2 large courgettes, about 340 g (12 oz) in total, sliced diagonally
  • 2–3 garlic cloves, chopped (optional)
  • 3 sprigs of fresh rosemary
  • 1 tbsp extra virgin olive oil
  • 150 g (5 1/2 oz) feta cheese
  • salt and pepper

Prep:45min  ›  Ready in:45min 

  1. Preheat the grill to the hottest setting and grill the peppers, skin side up, for about 10 minutes or until the skins are blackened. Place the peppers in a polythene bag and set aside for 15 minutes or until they are cool enough to handle.
  2. Meanwhile, lightly toast the cut sides of the French sticks under the grill. Remove the bread and set aside on a board.
  3. Remove the grill rack and discard any crumbs from the bottom of the grill pan. Put the onion, courgettes and garlic, if using, in the grill pan. Sprinkle with the leaves from the rosemary sprigs and drizzle with the oil. Add seasoning, if required, and cook for 8–10 minutes, turning the vegetables once, or until browned on both sides.
  4. Peel the skin off the peppers using a small sharp knife and cut them into thick slices. Arrange the peppers and courgette mixture over the bottom halves of the toasted bread, spooning all the pan juices from the courgettes over. Arrange side by side in the grill pan.
  5. Crumble the feta cheese over the vegetables and grill for 3–4 minutes or until the cheese is slightly browned. Top with the remaining bread halves. Cut the baguettines in half at an angle and serve immediately.

Some more ideas

For a picnic version, slice the top off an 18 cm (7 in) diameter small round white loaf. Scoop out the soft bread, leaving a shell about 2 cm (¾ in) thick. Brush the inside of the bread shell with 2 tbsp sun-dried tomato paste or black olive tapenade. Layer the cooled courgette mixture, peppers and 150 g (5½ oz) mozzarella, drained and thinly sliced, in the loaf. Replace the bread lid, wrap in cling film and chill. Cut into wedges to serve. * For an easy-to-hold version, split the French sticks three-quarters of the way through, press flat like a book and toast lightly. Fill with the vegetables and feta and fold the bread closed. Serve immediately without grilling the feta. * Drizzle a little balsamic vinegar over the grilled vegetable mixture before adding the feta. * Fresh thyme can be used instead of rosemary. * Use pitta breads or thickly sliced rye bread instead of baguettines.

Plus points

Bread is an important part of a healthy diet as it is a complex carbohydrate, and also contributes fibre, vitamins and minerals, particularly calcium. * Feta cheese is quite high in fat and salt, but because it has such a strong flavour, a little goes a long way.

Each serving provides

A, C, folate * B1, B6, B12, niacin, calcium, iron, selenium * B2, copper, potassium, zinc

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