Roasted vegetable baguettines


  • 2 red capsicums, quartered lengthwise and seeded
  • 4 short baguettes or baguettines, about 125 g each, halved horizontally
  • 1 red onion, cut into small wedges
  • 2 large zucchini, about 340 g in total, sliced diagonally
  • 2–3 cloves garlic, chopped (optional)
  • 3 sprigs of fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 150 g fetta cheese


  1. Preheat the grill to the hottest setting and grill the capsicums, skin side up, for about 10 minutes or until the skins are blackened.
  2. Place the capsicums in a plastic bag and set aside for 15 minutes or until they are cool enough to handle.
  3. Meanwhile, lightly toast the cut sides of the baguettes under the grill.
  4. Remove the bread and set aside on a board.
  5. Remove the grill rack and discard any crumbs from the bottom of the grill pan.
  6. Put the onion, zucchini and garlic, if using, in the grill pan.
  7. Sprinkle with the leaves from the rosemary sprigs and drizzle with the oil.
  8. Add seasoning, if required, and cook for 8–10 minutes, turning the vegetables once, or until browned on both sides.
  9. Peel the skin off the capsicums using a small sharp knife and cut them into thick slices.
  10. Arrange the capsicums and zucchini mixture over the bottom halves of the toasted bread, spooning over all the pan juices from the zucchini.
  11. Arrange side by side in the grill pan.
  12. Crumble the fetta cheese over the vegetables and grill for 3–4minutes or until the cheese is slightly browned.
  13. Top with the remaining bread halves.
  14. Cut the baguettines in half at an angle and serve immediately.

Serves 4
Preparation: about 45 minutes

Source: Amazing Vegetables
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