Roast Vegetable, Pinenut, Goats Cheese Sandwich & Brunch at Zus & Zo
The other week we stopped by Zus & Zo Cafe on Jervois Rd for brunch and I didn’t get far down their menu when I spotted this open sandwich and that was my choice taken care of. They serve this as ‘single’ or ‘double’ sandwich which I thought was rather cool since I prefer less bread and more filling so the one slice was perfect for me. Warm roasted vegetables served on toasted wholegrain (you can actually choose what bread you prefer) drizzled with honey and topped with goats cheese and pine nuts…delicious.
As I was recreating it at home I imagined it would be the perfect light lunch to share with Natalie over at Food Blog and the Dog in her garden in Andalucia, Spain. Although Natalie’s blog is fairly new to me I feel like I know her quite well through her recipes and writings about her surroundings. She always offers wonderful pictures of produce growing locally that she passes on her walks with Rufus, their dog. Bon appetit!
There are no particular quantities, you just need to have enough of each veg to cover however many sandwiches you are making.
Whole bulb of garlic
Marinated Sweet Pepper/Capsicum
Goat Feta or Soft Goat Cheese
Handful Pine Nuts
Manuka Honey or whatever your local honey is
Slices of multigrain bread
Preheat oven to 180C
Slice the pumpkin and aubergine and lightly brush both sides with olive oil.
Place on baking tray with the whole bulb of garlic and roast for 15-20 minutes or until cooked and golden.
Toast your pine nuts for 5 minutes, keep an eye on them so they don’t burn.
Toast your bread slices and melt your honey if not the liquid variety.
Peel the roasted garlic and mash onto the toast.
Layer the vegetables any way you wish, top with a slice of goats cheese.
Drizzle with honey and sprinkle with pine nuts.