Antipasti sandwich

Duration: 45 mins
Difficulty: Medium
Made by: Mary
Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well with veganism. However, she also likes challenges: her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be easily veganized with a little experimentation!


2 Portions
2 small baguettes
1 eggplant
1 zucchini
1 pepper
4 tomatoes
3 cloves of garlic
5 tbsp olive oil
2 tbsp vegan basil pesto
Salt pepper
1/2 tsp chili flakes
200 g planted.pulled Spicy Herbs
1 tsp neutral oil

Products in this recipe

Spicy herbs
7,19 €
17,98 €per 1 kg
VAT included and Shipping costs will apply
7,19 €


Quarter the tomatoes, then place them in an ovenproof bowl together with the peeled garlic cloves and 2 tablespoons of olive oil, season with salt and bake at 180°C for 25 minutes. Optionally, you can use the oven's grill function.
Cut the peppers into rings, the zucchini and the eggplant into thin slices. Soak the eggplant in salted water for a few minutes and then pat dry.
Mix together a marinade from the remaining olive oil, chili flakes, salt and pepper and pour over the vegetables. Mix everything together well and then spread on a baking tray. Bake at 180°C for 30 minutes.
Fry the planted.pulled in a pan with the oil over medium heat for 4 minutes until golden brown. Halve the baguettes and spread the pesto on both insides.
Using a fork, flatten the garlic cloves on the inside of the baguettes. Spread the grilled tomatoes, eggplant and zucchini slices, peppers and planted.pulled on the baguettes and best serve warm.

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