Harvest sandwich


  • 15ml (1tbsp.) olive oil
  • 1 small garlic clove, sliced
  • ½ tomato, seeds removed and sliced
  • 3 slices of eggplant, 1cm (½ inch) thick
  • ½ orange pepper, cored, seeded and sliced in strips
  • ½ small yellow zucchini, cut in slices on the length
  • 5ml (1 tsp.) fresh basic, chopped thinly
  • Salt and pepper
  • 2 slices Bon Matin La mie de l'artisanMC Oats and Quinoa bread
  • 1 bocconcini ball, slices (50g)
  • 3-4 Kalamata olives, sliced


  1. Oil the barbecue grill and preheat at medium‑high.
  2. In a small bowl, mix olive oil and garlic.
  3. In a large bowl, place the vegetables. Drizzle with the oil mixture. Add basil, salt and pepper. Stir.
  4. Place vegetables on the barbecue grill. Cook until tender, about 8 to 10 minutes.
  5. In the meantime, grill the bread slices.
  6. Place the cooked vegetables in a bowl. Let cool.
  7. Place vegetables on a grilled slice of bread. Add the bocconcini and olives. Close the sandwich with the second slice and enjoy!