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Roasted Vegetables on Ciabatta

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Adjust Servings:
Beetroot Pesto:
1 small beetroot, boiled and peeled
2 garlic cloves
1 small onion, chopped
1/4 tsp salt
1 tsp dried herbs
1 tsp extra virgin olive oil
1/4 cup cream cheese
2 ciabatta
4 eggplant slices
4 zucchini slices
4 yellow peppers slices
minced garlic
olive oil

Roasted Vegetables on Ciabatta

  • Serves 2
  • Medium


  • Beetroot Pesto:

  • Others:



Kitchen Therapy × Le Artisan Boulangerie

The Bread Series

Back in boarding school, there used to be a little café close by that we visited on weekends for lunch. It was almost mandatory with my friends. Their range of sandwiches had has confused for the initial few weeks, by which we had sampled almost all of them. Window casings of the lovingly stuffed sandwiches, paninis and of course, desserts. Almost always I settled with a roasted vegetable filling and played with the bread with each order. Vegetables that are well grilled seasoned simply with some olive, garlic, salt and pepper taste just so delicious, and armed with good bread, makes the meal just perfect.

Le Artisan Boulangerie’s Ciabatta bread works very well with this filling along with a layer of beetroot pesto to add colour and of course, extra garlicky flavour. For this pesto, I combine it with some cream cheese to help add volume and creaminess. This is a good way to use up the leftover beetroot paste from the Spaghetti Cake and Pasta for a Princess. The vegetables are nicely grilled on a non-stick pan with, and just slightly charred for maximum flavour.

This sandwich travels well – simply wrap in a cling film and carry into your lunch box. However, I would reduce the amount of garlic so as to not to affect your co-workers 😉




Beetroot Pesto

Place the beetroot, garlic and onion into a food processor and pulse until you have a smooth mixture.
Then fold this mixture into the cream cheese, add salt and olive oil and stir to combine.
Keep refrigerated until ready to use.



Take a non-stick pan and brush with olive oil and place on high heat.
Once the pan is very hot, place the vegetables on it with the garlic and let grill for at least 10-15 minutes on each side, until slightly charred.



Slice the ciabatta bread from the centre. Spread the beetroot pesto on both sides and arrange the vegetables. Fasten with the second slice and cut diagonally.

Kamini Patel

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