Ingredients
½ eggplant, sliced
1 zucchini, sliced
1 red onion, sliced
1 red capsicum, seeded and cut into 4 pieces
1 tbsp oil
2 tsp thyme leaves
2 tomatoes, seeded and finely diced
½ bunch basil, shredded
2 tsp red wine vinegar
4 tbsp hummus
4 small ciabatta buns, toasted
1 handful rocket
Method
- Heat the oven to 220C/200C. Toss the eggplant, zucchini, red onion and capsicum with 1 tbsp oil, the thyme leaves and season. Tip onto a large baking sheet on one layer and roast for 15 minutes until softened and starting to char. Peel the skin off the capsicum once roasted.
- Toss the tomato with the basil and vinegar, and season. Add a tbsp of hummus to each bun base, then add some rocket. Pile up the roasted veg, then add the tomato salsa and the bun tops.
