These Mediterranean-style 'sandwiches' are generously filled with peppers, zucchinis and red onion, spiked with garlic and rosemary, and topped with a sprinkling of feta cheese. Roasted vegetable baguettes make a satisfying brunch.
Preheat the broiler and cook the peppers, skin-side up, until the skins are blackened. Place the peppers in a plastic bag and set aside for 15 minutes.
Meanwhile, lightly toast the cut sides of the baguettes under the broiler. Remove from the broiler and set aside on a board.
Remove the broil rack and discard any crumbs from the broil pan. Place the onion, zucchini and garlic in the broil pan. Sprinkle with rosemary and drizzle with oil. Add pepper and cook for 8–10 minutes, turning the vegetables once, until browned.
Peel the skin off the peppers using a small sharp knife and cut them into thick slices. Arrange the pepper and zucchini mixture over the bottom halves of the toasted bread, spooning all the pan juices from the zucchinis over the top. Arrange side by side in the broiler rack.
Crumble the feta cheese over the vegetables and broil until the cheese is slightly browned. Top with the remaining bread halves. Cut the roasted vegetable baguettes in half at an angle and serve immediately.
20 g protein
16 g total fat
5 g saturated fat
18 mg cholesterol
77 g total carbohydrate
12 g sugars
8 g fibre
1032 mg sodium