Ingredients
12 x bread slice (Paget)
6 x slice cheese quality
4 x large hanging olive oil
3 x number of garlic cloves, crushed
2 x number of sweet red pepper (diced) clip
2 x number of large black eggplant (cut to segments of medium-sized)
2 x number of zucchini (cut to segments of medium-sized)
1 x number of yellow sweet pepper (diced) clip
1 x number of onion (sliced)
X ¼ cup pesto sauce
Steps
Brush with vegetable oil on all sides.
Then put it in the tray with the garlic and pinch of salt and pepper.
Chinese and placed in the oven at a temperature of 180 for 30 or until they mature.
Bring bread slices and paint the pesto sauce.
And then put the sauce on top of a slice of cheese and then disseminating sliced bread and then put a slice of cheese and a slice of bread.
Put the sandwich on a bowl can not be too hot to stick with the pressure on him and then turns over on the other side so as to unfreeze the cheese and then compacted and serve immediately felicitously and labrum.
12 x bread slice (Paget)
6 x slice cheese quality
4 x large hanging olive oil
3 x number of garlic cloves, crushed
2 x number of sweet red pepper (diced) clip
2 x number of large black eggplant (cut to segments of medium-sized)
2 x number of zucchini (cut to segments of medium-sized)
1 x number of yellow sweet pepper (diced) clip
1 x number of onion (sliced)
X ¼ cup pesto sauce
Steps
Brush with vegetable oil on all sides.
Then put it in the tray with the garlic and pinch of salt and pepper.
Chinese and placed in the oven at a temperature of 180 for 30 or until they mature.
Bring bread slices and paint the pesto sauce.
And then put the sauce on top of a slice of cheese and then disseminating sliced bread and then put a slice of cheese and a slice of bread.
Put the sandwich on a bowl can not be too hot to stick with the pressure on him and then turns over on the other side so as to unfreeze the cheese and then compacted and serve immediately felicitously and labrum.
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