Ingredients Jump to Instructions ↓

  1. If you use jars of pesto, just reduce the quantity to 2-3tbsp as it has a stronger flavour than fresh.

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  3. 2 aubergines, sliced

  4. 3 medium courgettes, sliced

  5. 2tbsp olive oil

  6. 5tbsp fresh pesto

  7. 1 focaccia loaf, split in half

  8. 200g garlic cream cheese

  9. 2 beef tomatoes, thinly sliced

  10. 50g mixed salad leaves

Instructions Jump to Ingredients ↑

  1. Put the aubergines, courgettes, olive oil and pesto in a large bowl, season well and combine to coat. Preheat grill to medium. Arrange the vegetables on the grill pan and grill for 10-15 mins, turning once until tender and lightly charred. You may need to do this in batches.

  2. Cut each focaccia half into 4 wedges and toast on both sides. Spread with cream cheese and place two wedges on each plate. Top with the sliced tomatoes and mixed salad leaves, and pile the grilled vegetables on top.

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