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VGV Vegetable Sandwich

A wholesome sandwich, with the goodness of broccoli, zucchini and eggplant topped with a plum cheese mixture and sliced between burger buns or bread slices.

VGV Vegetable Sandwich VGV Vegetable Sandwich

Chef

: Vicky Ratnani

Recipe Servings

: 2

Recipe Cook Time

: 25 Minutes

Recipe Rating

:
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Ingredients

  • For the Sandwich:

    1/2 red, green and yellow bell peppers

    1 onion

    40 gm leak

    1 small egg plant

    50 gm yellow squash

    50 gm zucchini

    50 gm broccoli, cut into florets

    A few lettuce leaves

    Salt and pepper to season

    2-3 Tbsp olive oil

    3-4 slices of Brie


    For the Marinade:

    1 Tbsp balsamic vinegar

    2 Tbsp olive oil

    Salt and pepper to season

    1 tsp chilli flakes

    2 basil leaves

    1 sage leaf

    1 small bunch rosemary, chopped


    For the Spread:

    3 Tbsp cream cheese

    2 Tbsp plum chutney

    Salt and pepper to taste

    Few drops of tobasco

Method

Trim the broccoli into florets.

Grill the bell peppers, squash, zucchini and eggplant on both sides. Baste with olive oil and
herbs.

Marinate the grilled vegetables with the mixture for about 10 minutes.

Grill two slices of bread.   

Make a spread by mixing together cream cheese, plum chutney, a few drops of tobasco and season with salt and pepper.

Spread this plum cheese mixture on the slices of bread.

Layer a few leaves of lettuce and add the vegetable mix.

Add a 2-3 slices of Brie cheese.

Serve with chips.

 

Key Ingredients: Bell Pepper, Onion, Eggplant, Zucchini, Broccoli, Lettuce, Salt, Black Pepper, Olive Oil, Vinegar, Basil, Salt, Black Pepper, Rosemary, Plum, Paprika, Cream Cheese

How to make : VGV Vegetable Sandwich

A wholesome sandwich, with the goodness of broccoli, zucchini and eggplant topped with a plum cheese mixture and sliced between burger buns or bread slices.



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