Grilled Marinated Veggie Sandwich

Don't have time to fuss around with a grill and wait for veggies to marinate? In a pan, wilt some spinach leaves with a clove of minced garlic and use this instead of the grilled veggies. Top with gorgonzola cheese while still hot and sprinkle with pine nuts.

Serves 2 
Prep Time 30 minutes
      plus 30 minutes marinating time

1 thin Asian eggplant, sliced diagonally
1 z, sliced diagonally
1 onion, sliced into rings
2 red peppers, quartered, seeds removed
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon oregano
salt and freshly cracked black pepper
Parmesan cheese
2 individual-sized focaccia bread

1  Grill all the vegetables, about 2 minutes on each side. When soft, set aside to cool.

2  Once veggies have cooled, toss with the olive oil, red wine vinegar, oregano. Season with salt and pepper to taste. Marinate for at least 30 minutes.

3  Pile veggies on focaccia bread and shave Parmesan on top. Cover with other focaccia half.

Photography by Louie Aguinaldo | Recipe by Johanna de Larrazabal-Blanco of 80breakfasts.blogspot.com | Styling by Angelo Comsti