Ingredients:

  • 1 medium zucchini, sliced (about 150g)
  • 1 medium red bell pepper, sliced (about 150g)
  • 1 medium yellow bell pepper, sliced (about 150g)
  • 1 small eggplant, sliced (about 200g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon dried oregano (5g)
  • Salt and pepper, to taste
  • 8 slices of sourdough bread (or your choice of bread)
  • 2 cups mixed shredded cheese (mozzarella and cheddar recommended) (about 200g)
  • 1/2 cup creamy cheese (such as goat cheese or cream cheese) (about 120g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat the grill or grill pan over medium-high heat.
  2. In a mixing bowl, combine zucchini, red and yellow bell peppers, eggplant, olive oil, oregano, salt, and pepper. Toss until evenly coated.
  3. Place vegetables on the grill and cook for about 4-5 minutes per side, until charred and tender.
  4. Remove from the grill and allow to cool slightly.
  5. Spread creamy cheese on one side of each slice of bread.
  6. Pile grilled vegetables and sprinkle shredded cheese on half of the slices.
  7. Top with the remaining slices, cheese side down, to form sandwiches.
  8. Place on the grill for about 3-4 minutes per side, pressing lightly until golden brown and the cheese melts.
  9. Remove and let cool slightly before cutting.
  10. Serve warm, garnished with fresh basil if desired.