• 2 Sunbake Hotdog Rolls
  • Melted butter/olive oil
  • ½ Red pepper, roasted, peeled and sliced
  • ½ Yellow pepper –
    roasted, peeled and sliced
  • 2 Baby marrows, sliced and grilled
  • 1 Young aubergine, sliced and grilled
  • 30 ml Pesto and/or
    cream cheese
  • Salt and freshly ground black pepper
  • Caper berries and parmesan shavings to garnish


Cut the rolls in half lengthwise and brush with butter or oil. Grill both sides until golden brown. Spread the toasted sides with pesto and/or cream cheese and layer with remaining ingredients. Season to taste, then garnish with caper berries and parmesan cheese shavings.