Deliciously zesty and flavourful, this vegan-friendly antipasto bagel will be your next lunchtime fave!
Makes 4 servings
Take 15 minutes to make
Slice the eggplant and courgette lengthwise into 1 cm thick slices. Drizzle with olive oil and season with salt.
Heat a large frypan, griddle pan or BBQ over medium high heat and grill the eggplant and courgette until cooked through, golden and beginning to char – about 3 minutes each side. Set aside.
Brush the bagels lightly with olive oil and grill until just toasted.
Spread the pesto over the bottom of each toasted bagel. Top with a small handful of rocket then fold and layer on the eggplant, capsicum and courgette. Top with some of the marinated artichokes and a sprinkle of pine nuts. Drizzle over any remaining pesto, sandwich together and serve.