Best-ever Sunday sarmie

Name: Best-ever Sunday sarmie
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 aubergine small; 2.00 peppers red or yellow; fresh chillies 573; salt and freshly ground black pepper; vinegar balsamic; 2.00 ciabatta; 200.00 g goat's milk cheese sliced; rocket leaves

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

2.00	aubergine — small
2.00	peppers — red or yellow
	fresh chillies — 573
	salt and freshly ground black pepper
	vinegar — balsamic
2.00	ciabatta
200.00 g	goat's milk cheese — sliced
	rocket — leaves

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Method:

Preheat oven to 200 ºC. Slice brinjals lengthways and place them on an oiled baking sheet. Remove seeds and pith from peppers and quarter them. Place on baking sheet and brinjals. Drizzle with olive oil and season. Bake until vegetables are tender.
Remove from oven and sprinkle lightly, or brush, with balsamic vinegar.
Meanwhile, halve ciabatta lengthways and toast lightly. Drizzle with olive oil while still hot.
Top ciabatta halves with goat’s milk cheese, vegetables and rocket leaves, season and sandwich together. Cut each bread into 2 and serve.