Name: Pan Bagnat
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 red capsicum, cut into 2cm wide strips; 1 yellow capsicum, cut into 2cm wide strips; 1 zucchini, sliced 1cm thick diagonally; 1 eggplant, sliced lcm thick lengthways; 1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing; 250g cream cheese; 1/3 cup pesto; 1 sourdough bread stick, approx 40cm long

1 red capsicum, cut into 2cm wide strips
1 yellow capsicum, cut into 2cm wide strips
1 zucchini, sliced 1cm thick diagonally
1 eggplant, sliced lcm thick lengthways
1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing
250g cream cheese
1/3 cup pesto
1 sourdough bread stick, approx 40cm long

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Toss together the vegetables and dressing in a bowl. Lift out the vegetables and cook on a hot chargrill pan until tender and browned
Beat together the PHILLY and pesto. Cutting along the length of the breadstick to remove the top third. Scoop out the bread crumbs from the top and the insides leaving a 2-3cm crust
Thickly spread both the top and the insides of the breadstick with the PHILLY mixture. Layer the vegetables over the base of the breadstick. Replace the top and wrap the breadstick tightly with plastic wrap
Place in the refrigerator, weighted down with 2-3 cans of food or similar. Leave for at least 2 hours or up to 12 hours before unwrapping, slicing thickly and serving at room temperature

Toss together the vegetables and dressing in a bowl. Lift out the vegetables and cook on a hot chargrill pan until tender and browned
Beat together the PHILLY and pesto. Cutting along the length of the breadstick to remove the top third. Scoop out the bread crumbs from the top and the insides leaving a 2-3cm crust
Thickly spread both the top and the insides of the breadstick with the PHILLY mixture. Layer the vegetables over the base of the breadstick. Replace the top and wrap the breadstick tightly with plastic wrap
Place in the refrigerator, weighted down with 2-3 cans of food or similar. Leave for at least 2 hours or up to 12 hours before unwrapping, slicing thickly and serving at room temperature

Toss together the vegetables and dressing in a bowl. Lift out the vegetables and cook on a hot chargrill pan until tender and browned
Beat together the PHILLY and pesto. Cutting along the length of the breadstick to remove the top third. Scoop out the bread crumbs from the top and the insides leaving a 2-3cm crust
Thickly spread both the top and the insides of the breadstick with the PHILLY mixture. Layer the vegetables over the base of the breadstick. Replace the top and wrap the breadstick tightly with plastic wrap
Place in the refrigerator, weighted down with 2-3 cans of food or similar. Leave for at least 2 hours or up to 12 hours before unwrapping, slicing thickly and serving at room temperature