1 red pepper
4 slices of gluten-free bread or another plant-based bread of your choice
4 tbsp basil pesto
2 handfuls of alfalfa sprouts
some olive oil
1 handful of fresh basil leaves
1 tbsp walnuts
2 tbsp pine nuts
3 tablespoons of olive oil
1 tsp dry yeast
- Finely slice the peppers and the zucchini. Puree the ingredients for the pesto in a tall container or in a food processor.
- Heat a little oil in a grill pan and fry the vegetable slices from all sides until they are nice and soft but still slightly firm and have a nice grill pattern. Season with salt and pepper.
- Toast the bread slices, spread the pesto over it, top with grilled vegetables and sprouts and enjoy when it’s still warm 🙂