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Zucchini and Yellow Pepper Sandwich


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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 (summer 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.

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Makes 6 sandwiches.
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  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.

  1. 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.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
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