Pressed Roasted Veg Sandwiches

Pressed Roasted Veg Sandwiches

Makes 4 sandwiches

1 small eggplant or 1/2 large

2 bell peppers

1 large zucchini

olive oil

s + p

1/4 cup pesto (homemade or store bought)

1/4 cup feta cheese

focaccia or other sandwich bread, for 4 sandwiches

Slice the zucchini and eggplant into 1/2 inch thick planks. Core the peppers, removing the seeds and slice into planks about 1 inch wide. Drizzle olive oil over the veggies and season with salt and pepper before grilling or roasting in an oven at 375*F for about 40 minutes, turning half way until veggies are tender and browned nicely.

Slice focaccia open to create top and bottom slices. Toast lightly, then spread pesto on one half, and top each with 1/4 of the feta. Then layer the roasted vegetables on the other half. Carefully place the two halves together then transfer them to a clean cutting board or flat plate. Cover with parchment, then place something heavy (2-3 cook books, a cast iron skillet + some cans etc.) on top to weigh them down. Leave them pressed for at last ~30 minutes (up to a day in the fridge) and enjoy.