How to make
The eggplant and zucchini are washed well and cut into strips. The seeds of the pepper are removed and cut into circles, as well as the onion and tomato.
If desired, the sliced eggplant can be sprinkled with salt and the bitter is water drained.
Mix oil with salt and black pepper to taste in a bowl. The chopped vegetables are mixed inside. They are distributed in a wide baking pan, greased with oil or lined with baking paper or foil. They are baked at 390°F (200°C).
When the vegetables are almost ready, the ciabatta are cut in half and pieces of the mozzarella are placed on one half.
After removing the vegetables, briefly add the halves of the ciabatta with the mozzarella to melt.
Spread the hummus on the other halves and add some Aioli sauce on top. Once the mozzarella has melted, pesto is spread over these halves.
Spread the roasted vegetables on the bread, add the tomato and close the two halves of the ciabatta to finish off the roasted vegetable and pesto sandwiches.
