1 small zucchini, thinly sliced lengthways
3 small slender eggplants, thinly sliced lengthways
½ small red capsicum, deseeded, quartered
2 tsp freshly- squeezed lemon juice
2 tsp Moroccan spice seasoning mix
1 loaf crusty white bread, sliced lengthways
100 g bocconcini, sliced
1 cup baby rocket
- Preheat oven to 190°C (170°C fan-forced). Preheat a chargrill pan or barbecue grill to medium-high.
- Place zucchini, eggplant, capsicum, lemon juice, spice mix and 1 teaspoon of extra- virgin olive oil in a bowl. Toss well to combine. Add to the pan or barbecue grill, cook for 2-3 min on each side or until tender. Transfer to a plate and set aside.
- Line loaf base with half the bocconcini slices. Top with rocket, char-grilled vegetables and remaining bocconcini. Sandwich with loaf top and push down onto fillings.
- Wrap loaf tightly in foil. Put on an oven tray and bake for 12-15 min or until the cheese melts. Use a serrated knife to cut into 4 equal pieces and serve.