Grilled Vegetable Sandwich / Sandwich aux Légumes Grillés

Grilled Vegetable Sandwich One of my favourite way to have vegetables is to grill them. When I make a barbecue at home, in the “to grill” platter there are always either zucchini, aubergines, peppers, tomatoes or mushrooms. Continue reading

With this weather the barbecue season is officially open. I didn’t take out the whole barbecue yet but with my griddle pan I made ourselves a salad with grilled chicken, zucchini and aubergines. I made more vegetables than I needed so that I could use the leftover veggies the following day. I knew my lunch break would be relatively limited because after my morning jog I wanted to clean and mow the lawn of my garden and later I have to get to work. Once the garden looked less like a wild pasture, I was ravenous and went to the kitchen to prepare this sandwich. I sat in the sun, on the edge of my terrace with my feet in the freshly cut grass under my bare feet.

For this recipe I had a quick look on the net and found a couple ideas I liked: one from biggirlssmallkitchen and the other is from Rachael Ray. In the end I adapted the recipes to what I had at hand.

Grilled Vegetable Sandwich

Grilled Vegetable Sandwich


Recipe for 4

Prep time: 20 min

Cook time: 10-14 min

Ingredients :

2 zucchini

1 aubergine

Olive oil

Salt and pepper

4 rustic buns

120 g mayonnaise

10-12 sun dried tomato fillets in oil

½ tsp paprika

1-2 spring onions

A handful arugula



Slice the zucchini and the aubergine at an angle into 1 cm pieces thick. Brush each slice with olive oil and season with salt and pepper. Heat a griddle pan (if you don’t have one use a normal pan) and add the sliced vegetables to brown on both sides, between 5-7 min per side. Once done, set aside.

Blend the tomato fillets to a paste and mix them with the mayo along with the paprika. Thinly slice the spring onions.

Cut the buns in half and spread the tomato mayo on one side of the cut bread. Layer the aubergine, then the zucchini , the spring onions and the arugula.


Version Française

Grilled Vegetable Sandwich Une des manières que je préfère mes légumes c’est de les griller. Quand on fait un barbecue à la maison dans le lot ‘à griller’ il y a toujours des courgettes, aubergines, poivrons, tomates ou champignons. Et avec ce beau temps, la saison des grillades est officiellement ouverte. Je n’ai pas encore vraiment sorti mon barbecue mais avec ma poêle grill je nous ai fait une salade de poulet avec des courgettes et aubergines grillés. J’ai préparé plus de légumes qu’il fallait et le jour suivant j’en ai profité pour gagner due temps en cuisine. Je savais que mon temps serait limité pour ma pause déjeuner ; après mon jogging du matin j’ai tondu mon jardin et après je devais me mettre au travail. Une fois que le jardin ne ressemblait plus à un champ, j’avais une faim de loup. Je me suis dépêchée d’aller à la cuisine et j’ai préparé ce sandwich que j’ai dégusté au soleil, sur le bord de ma terrasse avec les pieds dans le gazon fraichement coupé.

Pour cette recette j’ai donné un coup d’œil en ligne et j’ai trouvé une paire de recettes qui me plaisaient : une est de biggirlssmallkitchen et l’autre est de Rachael Ray. À la fin j’ai adapté les deux recette selon ce que j’avais à portée de main.

Grilled Vegetable Sandwich

 Sandwich aux Légumes Grillés


Recette pour 4

Temps de préparation: 20 min

Temps cuisson: 10-14 min



2 courgettes

1 aubergine

Huile d’olive

Sel et poivre

4 petit pains rustiques

120 g mayonnaise

10-12 filets de tomates séchées

½ cc paprika

1-2 oignons nouveaux

Une poignée de roquette



En biais, couper les courgettes et l’aubergine en tranches de 1 cm. À l’aide d’un pinceau, enrober d’huile chaque tranche sur les deux côtés et assaisonner de sel et de poivre.  Chauffer une poêle grill (sinon utiliser une poêle traditionnelle) et ajouter les légumes en tranche pour colorer des deux côtés, env. 5-7 min par côté. Une fois qu’ils sont prêts les mettre de côté.

Mixer les filets de tomate pour les réduire en pâte, les mélanger à la mayonnaise et ajouter le paprika. Couper les oignons nouveaux en fines tranches.

Couper les petits pains en deux et tartiner la mayo aux tomates sur l’intérieur d’un des deux côtés. En couches, disposer sur le pain les aubergines, les courgettes, les oignons nouveaux et la roquette.

Winter Vegetable Stir Fry

Mustardy Winter Vegetable Stir-Fry I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading

The good thing is though, it’s a work out for my creativity and I like to try out recipes  with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.

Mustardy Winter Vegetable Stir-Fry

Winter Vegetable Stir-Fry


Recipe for 2 as main / 2 as side dish

Prep time: 15 min

Cook time: 30 min


Ingredients :

400 g waxy potatoes (I used the Charlotte kind)

2 carrots

1 small leek

150 g Savoy cabbage

2 tbsp rapeseed oil

2 heaped tsp mustard powder

½ tsp paprika

2 dl water

2-3 tbsp crème fraîche

2 tbsp pumpkin seeds

Salt and pepper



Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.

Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.

Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds.  Serve warm, as a main dish or as a side with meat or fish.

Vegetable Rolls

Vegetable Rolls 4 (800 x 601)This week I originally had another idea for the recipe; I wanted to make a bread gratin. I did do it but I find it turned out to be bland and the consistency I was not really fond of. Continue reading

So I went through my cookbooks and stopped where I had previously put tags (about every two pages). I wanted to bake and make something with either bread or any kind of dough and found this recipe for rolls. The recipe is one among the many vintage cookbooks my mother used to own. As she didn’t literally give them to me and that is why now I try not to remind her of them so she doesn’t ask them back. It’s easy and one thing I particularly liked is the dough. I will surely remake this ad I works well for a party or as a snack. On the day I went to see how dried meat is made, I came back late at night and not having had dinner yet I had a couple of these babies.  Soon I will make this recipe again and I would actually like to try a sweet version, maybe with pears…for our Wednesday’s ladies’ night it would probably go down well.

Vegetable Rolls 1 (800 x 601)

Vegetable Rolls



For the dough:

500 g flour (white or semi-white)

1 tsp salt

30 g fresh yeast

3 dl milk ( I used half-fat)

60 g butter melted and cooled


For the filling:

1-2 tbsp butter

6 large onions

4 carrots (not too small)

2 garlic cloves crushed

Salt and pepper

A handful chopped parsley

2 handfuls roasted walnuts

Nutmeg (optional)



In a bowl mix the flour and the salt. Place the yeast in the milk and dilute. Incorporate the milk and the butter to the flour and knead the dough until soft and elastic. Cover and leave to until it has risen double of its size, about 30-40 minutes.

Meanwhile cut the carrots into thin strips. Cut the onions in half and slice them a little thicker than the carrots.

Heat the butter in a pan and add the carrots and the onions. Add the crushed garlic cloves and salt and pepper to taste. Cook until soft, about 20 minutes, and stir regularly. Once done set aside to cool.

On a lightly floured surface roll out the dough in a rectangular shape (about 40 x 60 cm).

Chop the walnuts.

Now spread the vegetables and sprinkle the walnuts and the parsley (eventually the nutmeg) on the dough leaving a 3 cm margin on one of the longer sides. Roll the dough tight and use the uncovered part of the dough to seal it.

Heat the oven at 200°C.

Cut the rolled dough into slices of about 3-4 cm. Place them in a baking tray lined with parchment paper and leave them for 15 minutes to set.

Place the baking tray on the lower side of the oven and bake for 45-50 minutes.

Ideally these should be served tepid but either hot or cooled is fine too.