5 from 5 votes
Grilled Vegetable Baguette
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

If there is ever that perfect combination of vegetables, you will find it here stacked in a Grilled Vegetable Baguette.  Packed full of Mediterranean flavour, this makes a scrumptious open sandwich.

Course: Appetizer
Cuisine: French, Mediterranean
Servings: 4
  • 1 large Red bellpepper
  • 1 large Green bell pepper
  • 1 large eggplant cut into 1 cm / ½ inch slices
  • 2 zucchinis cut lengthwise into 1 cm /½ inch slices
  • ½ cup olive oil warmed with leaves from a sprig of rosemary and ½ teaspoon mixed dried herbs
  • salt and pepper to taste
  • 4 baguette slices
  • Slices of cheddar or mozzarella cheese
  1. Grill the peppers under a hot grill until the skins are slightly blackened. Seal in a plastic bag to sweat, then peel if preferred, cut into quarters or thin strips and remove the seeds.

  2. Brush the eggplant and zucchini with some of the rosemary and herb infused oil and cook on the stovetop in a grill pan or on a heavy based pan until cooked through but not limp. Season with salt and pepper
  3. Lightly brush both sides of the baguette slices with some of the rosemary infused oil and grill lightly on both sides.

  4. Arrange the grilled vegetables over the bread and top with a slice of cheddar or mozzarella

  5. Drizzle with a bit of the olive oil and serve warm with lettuce and roma tomatoes.