Roast Vegetable Picnic Baguettes - cooking recipe

Ingredients

2 None baguettes, sliced open, cut into thirds
1/4 cup vegetable or olive oil
2 cloves garlic, minced
1 None sweet potato, peeled, cut into 1/4 inch slices
1 None small eggplant, cut into 1/4 inch slices
1 None large red pepper, seeded, thickly sliced
4 oz sundried tomato pesto
2 oz baby spinach
3.5 oz Emmental or Gruyere cheese, cut into 12 slices

Preparation

Heat a grill pan over high heat. Combine oil and garlic in a large bowl. Season. Add sweet potato, eggplant and pepper and toss to combine. Working in batches, cook vegetables for 2 mins per side, or until tender. Let cool.
Spread pesto over both sides of bread. Sandwich eggplant, sweet potato, pepper, spinach and cheese in baguettes. Wrap in parchment paper or foil and place on a baking tray. Top with another baking tray and a few heavy cans to weigh down the bread. Refrigerate overnight. Keep wrapped until ready to serve.