Ingredients

1 packet Blue Ribbon Whole Wheat Squares

1 tub basil pesto

2 red peppers, cut in to cheeks

2 yellow peppers, cut in to cheeks

2 aubergines, sliced into 1 cm thick slices

1 punnet rosa tomatoes, cut in half

1 punnet fresh mozzarella bocconcini (mozzarella balls)Salt and pepper.

Method

Start by roasting all your vegetables. Veggies can either be placed together on a large baking tray, drizzled with olive oil, seasoned with salt and pepper and baked for 20-25 minutes, or baked individually to make sure they cook more evenly.

Once your veggies are baked, open your Squares and toast each side. Once toasted, place on a large cutting board and spread with basil pesto. Then, layer the red pepper and yellow pepper slices together with the mozzarella balls. Finish off with a little basil pesto if there’s any left. Serve immediately and enjoy!