Jul 13 2026
Restaurants›Pyrénées›Croque Montagne Végétarien De Légumes, Ratatouille, Poivrons Marinés, Pesto, Champignons Et Salade Recipe

Croque Montagne Végétarien De Légumes, Ratatouille, Poivrons Marinés, Pesto, Champignons Et Salade Recipe

Inspired by Pyrénées
Time1h 15m
Serves2

Pyrenee's style vegetarian warm sandwich, ratatouille, marinated sweet peppers, pesto, mushrooms arugula salad

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Ingredients

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Vegetable Filling

Marinated Peppers

Pesto

Sandwich Assembly

Method

Vegetable Filling

  1. 1

    Prepare the Ratatouille

    In a large pan, heat some olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Add zucchini, eggplant, bell pepper, and tomato. Cook until vegetables are tender. Season with salt and pepper, then set aside.

Marinated Peppers

  1. 2

    Marinate the Peppers

    In a bowl, combine sliced bell peppers, olive oil, balsamic vinegar, oregano, salt, and pepper. Let marinate for at least 30 minutes.

Pesto

  1. 3

    Make the Pesto

    In a food processor, combine basil leaves, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth. Season with salt to taste.

Sandwich Assembly

  1. 4

    Assemble the Sandwich

    Spread pesto on one side of each slice of bread. On the other side, layer ratatouille, marinated peppers, and sliced mushrooms. Top with another slice of bread, pesto side down.

  2. 5

    Grill the Sandwich

    Heat olive oil in a skillet over medium heat. Grill the sandwich on both sides until golden brown and crispy. Serve warm, topped with arugula.

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