Fetta cheese can be high in fat and salt, but because it has such a strong flavour, a little goes a long way.
2 medium red capsicums, roasted,, quartered lengthways
4 short French baguettes or rolls, (about 150 g total), each halved horizontally
1 medium red onion, cut into small wedges
2 large zucchini, thickly sliced diagonally
2 or 3 garlic cloves, finely chopped
leaves from 3 sprigs rosemary
1 tablespoon extra-virgin olive oil
150 g fetta cheese
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Directions Preparation:5min › Cook:15min › Extra time:25min › Ready in:45min
Preheat grill. Lightly toast the cut sides of the bread under the grill; set aside.
Remove the grill rack and discard any crumbs from the bottom of the grill pan. Put onion, zucchini and garlic in the pan, sprinkle with rosemary leaves and drizzle with oil. Add salt and pepper, to taste. Cook, turning vegetables once, until browned on both sides, about 10 minutes.
Cut capsicums into thick slices. Arrange capsicum and the zucchini mixture on halves of toast, spooning over all the pan juices. Arrange, side by side, in the grill pan.
Crumble fetta cheese over the top. Grill for 3 to 4 minutes or until cheese is slightly browned. Top with the remaining bread halves. Cut in half at an angle; serve immediately.
Baguettes, loved for their wonderful crusts and chewy texture, don’t keep well because they are made without fat. Buy them fresh on your way home for dinner and use them right away. Fresh baguettes can be frozen for later use.
*Drizzle some balsamic vinegar over the grilled vegetables before adding fetta. *Fresh thyme can be used instead of rosemary. *Use pita bread or thickly sliced rye bread in place of baguettes.