Ingredients
- 1 red capsicum
- 1 yellow capsicum
- 1 teaspoon olive oil
- 1 zucchini, trimmed, thinly sliced lengthways
- 1 small (about 300g) orange sweet potato (kumara), peeled, thinly sliced
- 4 small sourdough rolls
- 1/4 cup (70g) green olive tapenade
- 1/2 cup basil leaves
- 4 prosciutto slices
- 50g brie, thinly sliced
- 50g semi-dried cherry tomatoes
Method
- Step 1Preheat grill on high. Cook capsicums, turning occasionally, under grill for 8-10 minutes or until charred and blistered.
- Step 2Transfer capsicums to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin).
- Step 3Use a knife to peel, then cut lengthways into quarters and remove seeds.
- Step 4Heat oil in a large frying pan over high heat. Add half the zucchini and sweet potato and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining zucchini and sweet potato.
- Step 5Use a small serrated knife to cut the top third off each sourdough roll. Reserve tops. Scoop out bread, leaving 1cm-thick shells. Spread the inside of each roll with tapenade, then arrange half the basil leaves over the bases. Place a layer of sweet potato over the basil, then top with prosciutto. Continue layering with brie, zucchini, capsicum, tomato and the remaining basil. Replace tops of rolls and press down firmly to compress filling.
- Step 6Place rolls on an oven tray and top with another oven tray. Place cans on top to weigh down. Place in the fridge overnight to develop the flavours.
- Step 7Preheat oven to 200°C. Bake rolls for 10 minutes or until crisp and golden brown. Serve warm.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1493 kj
Energy
15g
Fat Total
5g
Saturated Fat
6g
Fibre
16g
Protein
24mg
Cholesterol
1151.66mg
Sodium
8g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Reserve the bread from the centres of the sourdough rolls and use to make breadcrumbs.
- Author: Sarah Hobbs
- Image credit: Andrew Lehmann
- Publication: Notebook:
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