Roast Vegetable and Basil Pesto

• 1 red pepper, cut lengthways into thin strips
• 1 yellow pepper, cut lengthways into thin strips
• 1 small brinjal, cut lengthways into thin strips
• 2 medium baby marrows, cut lengthways into thin strips
• 1 small red onion, cut into wedges
• 4 tablespoons basil pesto
• 2 teaspoons olive oil
• 1 teaspoon paprika
• Feta cheese
• White Gouda, grated
• A couple of handfuls of baby spinach
• Sourdough bread
• Salt and butter to tast

Basil Pesto:

• 2 cups basil, tightly packed
• 1 garlic clove
• ½ cup grated Parmesan cheese (optional – replace with extra cashew nuts)
• Olive oil, as needed for consistency
• ⅓ cup cashew nuts

Pesto:

1. Blend the basil, garlic, cashew nuts and Parmesan with olive oil until a smooth paste forms.
2. Add salt to taste.

Broodjies:

1. Place the peppers, baby marrows and onion in a small bowl. Season with salt and paprika, add the olive oil and mix until the vegetables are evenly coated.
2. Braai (or grill in the oven at 180°C) the peppers, baby marrows and onion for approximately 15–20 minutes, or until the vegetables are cooked through and slightly charred. Set aside to rest for at least 5 minutes.
3. At the same time, braai (or grill) the brinjal until cooked through and slightly charred. Set aside to rest for 5 minutes.
4. Slice the bread and spread a teaspoon of basil pesto over each slice.
5. Arrange the vegetables over the pesto and top with feta, Gouda and some baby spinach.
6. Top with another slice of bread.
7. Optional: Spread butter on the outer sides of the bread and grill over the braai until toasted on both sides.