French Toasted Sandwich with Grilled Vegetables
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Ingredients
250g sandwich bread
400g Elle&Vire cream cheese
50g vegetable demi-glace
750 g red bell peppers
1kg zucchini
650g aubergines
1kg tomatoes
37,5ml olive oil
25g fresh basil leaves
Nutrition Information
Per 100 g
Energy: 245 kcal, Energy: 1013 kJ, Fat: 32 g – Of which saturated fatty acids: 17 g, Carbohydrates: 3.5g – Of which sugars: 3.3g Protein: 6g – Dietary fiber: 0g – Salt: 0.07 g
Instructions
- Bring 1 liter of water to a boil. Dissolve the vegetable demi-glace in the water, cook for 3 minutes, then set aside.
- Slice the red bell peppers, zucchini, and eggplant into thin slices. Cut the tomatoes into thick slices. Set the tomatoes aside.
- Using a brush, brush the olive oil over the bell peppers, eggplants, and zucchini. Grill them on a grill or griddle to create nice grill marks. In a large saucepan, combine the grilled peppers with the demi-glace and cook over low heat until the vegetables are tender. Add the eggplant and zucchini, and finish cooking. Check the seasoning.
- Spread the cream cheese on the slices of the bread.
- Arrange the grilled vegetables on half of the bread slices, along with the tomato slices and fresh basil leaves. Close the bread slices.
- Toast the assembled bread.
- Serve immediately, cut in half diagonally.
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