Grilled Vegetable Sandwich

INGREDIENTS
1 yellow bell pepper, cut
1 red bell pepper, cut
1 medium-size zucchini, sliced lengthwise
1 purple eggplant, sliced into pieces less than 1cm thick
1 tsp olive oil
Salt to taste
Bread
Cheese (optional)
Bottled pesto (optional)

METHOD
1. Soak all the cut vegetables in water for 20 minutes, so that they will not dry up when grilled later

2. After draining the vegetables, use a brush to coat them lightly in olive oil. Add salt to taste.

3. Place the vegetables on a heated grilling pan. Grill for about 10 minutes, or until tender.

4. Sandwich the vegetables between two slices of bread, toasted or untoasted. Add cheese or a thin layer of bottled pesto if desired.
 

This article was first published in The Straits Times on May 14, 2008

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