Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese

Name: Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese
Cuisine: Italian
Ingredients: 1 medium courgette; 1 small red or yellow pepper; 1 small red or yellow pepper; ½ fennel bulb; 1 red onion; olive oil; 1 medium aubergine; 150 goats’ cheese sliced; fresh herbs: any of basil, parsley, oregano, marjoram; fresh herbs: any of basil, parsley, oregano, marjoram; fresh herbs: any of basil, parsley, oregano, marjoram; fresh herbs: any of basil, parsley, oregano, marjoram; 3 tblsps tapenade; 1 rosemary, tomato and onion loaf; 8 cloves garlic, halved

Preparation info

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

A recipe to turn one of the bread loaves into a meal. Though I’ve given specific vegetables and a cheese here, what I would really recommend is that you use what you’ve got and like. For me, the fennel is vital in the mix, but if you don’t like fennel don’t use it.

Ingredients

1 medium aubergine
olive oil
1 red onion
½ fennel bulb

Europe
Italy
Main course
Sandwich
Mediterranean
Vegetarian

Method

SLICE THE AUBERGINE crossways into rounds about 10 mm thick, cut these in half, brush them with oil and roast them in a hot oven, 380-400°F (Gas Mark 5-6), for ten to twelve minutes until cooked through and browned. Meanwhile slice the red onion and fennel in thin quarter-rings, toss them in olive