Pesto And Grilled Vege Sliders

Pesto And Grilled Veges Slider

Pesto And Grilled Vege Sliders:

Ingredients: (Serves 4 people)

  • Baguette- 1 (12 inch)
  • Onion- 2 large
  • Tomatoes- 2 large
  • Zucchini- 16 1 cm thick slices
  • Eggplant- 16 1 cm thick slices
  • Cheddar cheese- 10 grams to crumble
  • Salt and pepper- to taste
  • Olive oil- enough to brush the vegetables

For Pesto: (Makes 1 cup)

  • Basil leaves- 2 cups
  • Garlic- 2 cloves
  • Pine nuts, blanched almonds or walnuts- ¼ cup
  • Olive oil- 5 tablespoons
  • Parmesan cheese- ½ cup
  • Lemon juice- 1 tablespoon
  • Salt and pepper- to taste

Method:

For Pesto:

Pulse the garlic, nuts and basil leaves in a food processor or blender. Add the olive oil and blend until a smooth paste is formed which is thick, yet spreadable. Transfer to a bowl, mix in the cheese, lemon juice and season with salt and pepper.

Cut the baguette into 4, 3-inch pieces. Cut it in half horizontally and toast the bread. Slice the onions and tomatoes into 1 cm slices. Place the slices of onion, tomato, zucchini and eggplant in a tray, brush with olive oil and season with salt and pepper. Grill the sliced veges in an iron skillet for about a minute on each side or until the veges have slightly softened.

To assemble:

Spread the pesto on the botton half of the bread and place 4 slices of grilled eggplant followed by 4 slices of the zucchini. Place 2 slices of each onion and tomato and crumble some cheddar cheese over it. Serve immediately.

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