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Vegie-stuffed focaccia

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 small (250g) eggplant, thinly sliced
  • 300g piece Kent pumpkin, peeled, thinly sliced
  • 2 zucchini, thinly sliced
  • Olive oil cooking spray
  • 1/3 cup drained sun-dried tomatoes in oil
  • 1/2 cup whole-egg mayonnaise
  • 320g loaf focaccia, split
  • 50g baby rocket
  • 1/2 x 260g jar chargrilled capsicum, drained, halved
  • 4 slices havarti cheese


  • 1
    Heat a large chargrill pan over high heat. Spray eggplant, pumpkin and zucchini with oil. Cook vegetables, in batches, turning, for 2 to 3 minutes each side or until tender. Set aside.
  • 2
    Meanwhile, process tomatoes, 1 tablespoon cold water and mayonnaise in a food processor until smooth. Season.
  • 3
    Spread base of focaccia with mayonnaise mixture. Top with rocket, eggplant, pumpkin, zucchini, capsicum and cheese. Sandwich with focaccia top.
  • 4
    Preheat a sandwich press. Place focaccia in press and cook until cheese melts and bread is crisp. Serve in slices (see note).

Source: taste.com.au


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