Zucchini and yellow pepper sandwich

Posted on September 18, 2009. Filed under: Sandwich | Tags: , |

Grilled zucchini and pepper served topped on crisp chewy French bread slices.
Serve these as a snack or as an accompaniment to soup.
Zucchini or courgette is a variety of marrow (summmer squash). Choose one that has a shiny green outer skin and a firm watery flesh. Zucchini is available at some vegetable vendors and is very seasonal. If zucchini is not available, you can use thinly sliced mushrooms or brinjals.

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 6 sandwiches.

6 French bread, slices
1/2 zucchini, thinly sliced
1/2 yellow capsicum
6 to 8 stuffed green olives, sliced
2 teaspoons olive oil or oil
salt to taste
To be mixed into a topping
1 teaspoon finely chopped parsley

6 teaspoons eggless mayonnaise

freshly ground pepper
1. Heat 1 teaspoon of olive oil in a pan, add the zucchini slices and salt and sauté for 2 minutes. Keep aside.
2. Heat the remaining olive oil in a pan, cook the yellow capsicum, skin side down, until the skin blisters. Cool and peel off the skin. Cut into thick slices. Keep aside.
3. Spread the topping mixture generously on the French bread slices.
4. Top each bread slice with the zucchini and yellow capsicum slices and olives. Spoon a little of the topping mixture over.
5. Serve immediately.
Refresh the French bread slices by warming them in a pre-heated oven at 180°C (360°F) for 1 to 2 minutes before you top with the vegetables.

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