Serves: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients:
- 2 tbsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 large courgette, sliced diagonally
- 1 small aubergine, sliced
- 2 peppers, deseeded and sliced
- 1 red onion, sliced into wedges
- 250g pack halloumi cheese, sliced
- 8 slices sourdough or rustic-style bread
- 4 tbsp Hellmann’s® Real Mayonnaise
- 2 handfuls rocket
- Salt and freshly ground black pepper
Method:
- Mix together the thyme, balsamic vinegar, olive oil and garlic in a large bowl. Add the courgette, aubergine, peppers and red onion, tossing gently to mix.
- Preheat a chargrill pan, grill or barbecue. Cook the vegetables for 5-6 minutes, turning occasionally, until lightly charred and tender. Allow them to cool slightly while cooking the sliced halloumi for 1-2 minutes on each side.
- Spread the slices of bread with Hellmann’s® Real Mayonnaise. Top with the rocket, warm vegetables and halloumi cheese.
- Season with a little salt and pepper, then serve.