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Deliciously zesty and flavourful, this vegan-friendly antipasto bagel will be your next lunchtime fave!


4 Rebel Bakehouse Sesame Seed Bagels

1 eggplant, sliced lengthwise
1 courgette, sliced lengthwise
1 cup rocket leaves
2 roasted red capsicums, sliced
½ cup marinated artichokes, drained
1/3 cup Genoese Plant-Based Pesto
¼ cup toasted pine nuts

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.