Ingredients

* 2 eggplant slices
    * 3 medium zucchini, cut into slices
    * 2 tablespoons olive oil
    * 5tbsp fresh pesto
    * 1 focaccia bread, split in half
    * Garlic 200g cream cheese
    * 2 tomatoes, thinly sliced
    * 50g mixed salad leaves

Method

   1st Place the eggplant, zucchini, olive oil and pesto in a large bowl, season, and combined well to coat. Preheat grill to medium. The vegetables on the grill pan and grill for 10-15 minutes, turn once and while until they are soft and slightly charred. You may need this to be done in batches.
   2nd Cut each half into four wedges focaccia and toast on both sides. Spread with cream cheese and place two wedges on each plate. Top with tomato slices and mixed lettuce leaves and pile the grilled vegetables on top.


Nutrition information per serving

    * 380 calories (kcal)
    * Fat 37.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.