Open Pork and Grilled Veggie Sandwich
20 minutes
This open sandwich is my go-to recipe for a quick and easy Friday night dinner. Its healthier than buying take-away but is just as delicious!
1 person made this
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 yellow capsicum, diced
- 1/2 eggplant, diced
- 1 clove garlic, crushed
- 150g cherry tomatoes
- 2 tablespoons white balsamic
- 4 x 125g thin pork leg steaks
- salt and freshly ground black pepper
- 4 thick slices crusty sourdough bread, toasted
- 2 tablespoons aioli
- 25g wild rocket leaves
- 1/4 cup shaved Parmesan cheese
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Heat half the oil in a large frying pan over medium-high heat. Add zucchini, capsicum and eggplant. Cook, stirring, for 5 minutes or until vegetables are golden and just tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes soften. Add vinegar and cook, stirring occasionally, for 2-3 minutes or until vegetables are tender.
- Meanwhile, rub pork with remaining oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook pork for 1-2 minutes each side or until cooked to your liking.
- Spread toast with aioli. Top with rocket, pork, vegetable mixture and Parmesan.
