Mediterranean vegan sandwich

INGREDIENTS

• 4 slices of good quality bread (I used sourdough)
• 2-4 tbsp of black olive tapenade (shop-bought* or homemade)
• 2 red peppers (I used romano)
• 1 large aubergine
• 1 medium courgette
• 1 handful of rocket leaves
• a few basil leaves
• olive oil, for grilling
• salt & pepper

Instructions

1. Slice courgette and aubergine lengthwise into ½ cm slices. Remove seeds from peppers and cut them into flat sections. Brush a little olive oil on the vegetables and sprinkle them with pepper. I didn’t use any salt on my veggies as olive tapenade is usually quite salty, but you are welcome to if you think your sandwich will need it.
2. Heat up a griddle pan and grill vegetables on both sides until lightly charred.
3. (OPTIONAL STEP) If your bread isn’t super fresh, you can toast it or grill it on the griddle pan too. If using a griddle pan, make sure you press the slice down initially so that it toasts evenly throughout.
4. To assemble a sandwich, spread olive tapenade on a slice of bread and cut it in half. Stack grilled vegetables, fresh basil leaves and a bit of rocket on one half of the slice and cover with the other.