Grilled Vegetable Sandwich

Ingredients

• 2 Auberginen
• 2 Zucchini
• 2 rote Paprikaschoten
• 1 Lollo Rosso
• 4 EL Olivenöl
• Salz
• Pfeffer (aus der Mühle)
• 2 Ciabattas
• 3 EL Basilikum

Instructions

1. 1.

   Wash the eggplants and zucchinis and slice them. Wash the peppers, halve them, remove seeds and white membranes, and cut into strips. Tear the salad, wash it, dry it, and tear into bite‑size pieces.

2. 2.

   Heat 2 EL oil in a grill pan and grill the vegetables one after another for 3–5 minutes, turning occasionally. Remove, drain on kitchen paper, and season with salt and pepper.

3. 3.

   Toast the ciabatta in a preheated oven for 3–4 minutes. Take out, let cool briefly, split lengthwise, spread one half with salad and grilled veggies, sprinkle basil leaves, drizzle with olive oil, then fold the other half over and serve wrapped in napkins.