Bocadillo de Verduras with a Twist

Ingredients

• 1 baguette (250g) 1 baguette (250g)
• 1 zucchini, sliced lengthwise 1 zucchini, sliced lengthwise
• 1 red bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons balsamic vinegar (30ml) 2 tablespoons balsamic vinegar (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Lettuce leaves, for garnish Lettuce leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
3. 3.
   Brush the sliced vegetables with the marinade mixture.
4. 4.
   Grill the vegetables for 3-4 minutes on each side, until they are tender and slightly charred.
5. 5.
   Slice the baguette lengthwise and lightly toast it.
6. 6.
   Arrange the grilled vegetables on the bottom half of the baguette.
7. 7.
   Top with lettuce leaves and drizzle with any remaining marinade.
8. 8.
   Close the sandwich with the top half of the baguette.
9. 9.
   Cut into individual portions and serve.

Treat your ingredients with care...

• Baguette — Choose a crusty baguette with a soft interior for the perfect texture.
• Zucchini — Make sure to slice the zucchini lengthwise to ensure even grilling.
• Bell pepper — Remove the seeds and white pith from the bell pepper before grilling to avoid bitterness.
• Eggplant — Salt the eggplant slices and let them sit for a few minutes to remove any excess moisture before grilling.
• Lettuce — Use fresh and crisp lettuce leaves for a refreshing crunch in the sandwich.

Tips & Tricks

• Add a slice of cheese, such as Manchego or goat cheese, for an extra creamy element.
• Drizzle some extra virgin olive oil on the bread before grilling for a richer flavor.
• Experiment with different vegetables like mushrooms or asparagus for variety.
• For a spicier kick, sprinkle some red pepper flakes on the grilled vegetables.
• Wrap the sandwich tightly in foil and let it sit for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Bocadillo de Verduras with a side of Spanish olives and a refreshing gazpacho soup for a complete Spanish culinary experience.

Presentation advice

To enhance the presentation, cut the sandwich into smaller portions and secure each portion with a toothpick. Arrange them on a platter with a sprig of fresh herbs for an elegant touch.