VGV Vegetable Sandwich Recipe

64

Ingredient:

For the Sandwich:

  • 1/2 red, green and yellow bell peppers
  • 1 onion
  • 40 gm leak
  • 1 small egg plant
  • 50 gm yellow squash
  • 50 gm zucchini
  • 50 gm broccoli, cut into florets
  • A few lettuce leaves
  • Salt and pepper to season
  • 2-3 Tbsp olive oil
  • 3-4 slices of Brie
  • For the Marinade:

    1 Tbsp balsamic vinegar

  • 2 Tbsp olive oil
  • Salt and pepper to season
  • 1 tsp chilli flakes
  • 2 basil leaves
  • 1 sage leaf
  • 1 small bunch rosemary, chopped

For the Spread:

  • 3 Tbsp cream cheese
  • 2 Tbsp plum chutney
  • Salt and pepper to taste
  • Few drops of tobasco

Method

  • Trim the broccoli into florets.
  • Grill the bell peppers, squash, zucchini and eggplant on both sides. Baste with olive oil and 
    herbs.
  • Marinate the grilled vegetables with the mixture for about 10 minutes.
  • Grill two slices of bread.   
  • Make a spread by mixing together cream cheese, plum chutney, a few drops of tobasco and season with salt and pepper.
  • Spread this plum cheese mixture on the slices of bread.
  • Layer a few leaves of lettuce and add the vegetable mix.
  • Add a 2-3 slices of Brie cheese.
  • Serve with chips.