The ultimate veggie burger

[Guest guest]

The ultimate veggie burger

Serves 4

Preparation time: 15 minutes

Cooking time: 25 minutes

 

1 red pepper, halved and seeded

1 yellow pepper, halved and seeded

½ cup olive oil

sea salt and freshly ground black pepper

8 brown mushrooms

2 brinjals, cleaned and thinly sliced

4 Portuguese rolls, halved

100 g Winelands Brie, sliced

1 x 200 g tub hummus

 

Preheat the oven to 200°C. Add the halved peppers to a baking dish and drizzle

with olive oil and a scattering of sea salt. Roast for 20 minutes, or until

cooked and slightly blackened. Drizzle olive oil over the mushrooms, season to

taste and place on a hot grid over smouldering coals. Rub the brinjal slices

with olive oil and place on the grid for 30 seconds a side, or until charred.

Place the Portuguese rolls, cut-side down, on the grid and toast. Just before

serving, place the Brie slices into the hot oven for 30 seconds, or until

melted. Stack all of the vegetables onto the roll bases and top with a dollop of

hummus and the melted cheese. Serve hot.