Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
2
- 200grams gluten-free Chris’ dip spicy capsicum
- 1 red capsicum
- 1 small eggplant (cut into 1cm-thick slices)
- 1/4 medium butternut pumpkin (cut into 1cm-thick slices)
- 1tablespoons extra virgin olive oil
- 5milliliter extra virgin olive oil spray
- 1 cup spinach leaves
- 4 slices Helgas gluten-free 5 seed loaf
- 2 balls Woolworths bocconcini (quartered)
Method
Step 1 of 4
Preheat oven grill on high. Quarter capsicum, removing and discarding seeds and membrane.
Step 2 of 4
Place capsicum, eggplant, and pumpkin in a bowl. Add oil, tossing to combine. Arrange capsicum on a baking tray in a single layer. Add remaining vegetables and grill, turning eggplant and pumpkin only, for 10 minutes. Grill for a further 7 minutes or until tender. Transfer capsicum to a snap-lock bag and seal. Allow to sweat and cool for 10 minutes, before removing and discarding skin.
Step 3 of 4
Place 2 slices of gluten-free bread on a flat surface. Spread each with spicy capsicum dip, then top with layers of grilled vegetables, spinach and bocconcini. Season, then sandwich with remaining gluten-free bread slices.
Step 4 of 4
Preheat a sandwich press. Lightly spray sandwiches with oil. Place sandwiches in sandwich press and cook for 3 minutes or until golden and toasted. Serve.
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