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Italienisches Antipasti Sandwich mit gegrilltem Gemüse
Elle

Grilled Vegetable Antipasti Sandwich

5 from 1 vote
This Italian Grilled Vegetable Antipasti Sandwich is layered with pesto, lemon ricotta, grilled peppers, zucchini and aubergine, and piled with leafy greens. Simple and delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Sandwich
Cuisine: Italian
Calories: 449

Ingredients
  

For the pesto (alternatively use store-bought pesto):
  • 1 small garlic clove, minced
  • 1 bunch basil leaves (about 2 cups loosely packed)
  • 30 g lightly toasted pine nuts
  • 25 g finely grated parmesan cheese
  • 60 ml extra-virgin olive oil, or more, as needed
  • Sea salt, to taste
For the lemon ricotta spread:
  • 125 g ricotta
  • Finely grated zest from 1 organic lemon
  • 1 tablespoon freshly squeezed lemon juice
For the grilled antipasti sandwiches:
  • 1 eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 sweet pointed red peppers, quartered lengthwise
  • Extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 4 bread rolls, split (or a baguette split and cut into 4 pieces)
  • Mixed salad leaves or arugula

Instructions
 

To make the pesto:
  1. Use a circular motion to blend the ingredients using a pestle and mortar, starting with the garlic and a pinch of salt, then add the basil and work into a paste. Then add the pine nuts, then cheese and finally the olive oil. Alternatively, use an immersion blender to process the ingredients until well combined. Set aside.
To make the lemon ricotta spread:
  1. In a small bowl, add the ricotta, lemon zest and lemon juice. Mix together until well combined. Set aside.
To grill the vegetables and bread rolls:
  1. Brush one side of the eggplant, zucchini and paprika with olive oil and season with salt and pepper.
  2. Preheat the tabletop grill (or barbecue) over medium-high heat (on the LeMax level 8 for 5 minutes).
  3. Brush the surface lightly with heat-resistant oil.
  4. Place the vegetables on the grill, oiled side down, and brush them with a little more olive oil. Season with salt and pepper and grill for 4 minutes per side, or until softened and charred in parts. Transfer the vegetables to a serving plate.
  5. Place the rolls on the grill and cook for 2 minutes, or until toasted and lightly charred.
Put together your sandwiches:
  1. Spread some pesto on the top cut side of the sandwiches. Spread the ricotta spread on the bottom of the sandwiches and layer them with the grilled vegetables and some salad greens.
  2. Serve and enjoy!

Nutrition

Calories: 449kcal

Notes

  • Have leftovers? Store them covered in the fridge and add them to a salad, or toss them together with some pesto and pasta, or make a pasta salad.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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