Whether you have always loved to cook or else you have picked up it like a spare time activity during quarantine, we'd see a guess which you're watching out for new recipes to try. After all, becoming creative at your kitchen can be a wonderful and rewarding way to devote your time.

We have gathered most of the very adored , highest rated Vegie stuffed focaccia inside our website. It's the best of the best!

We have rounded up the most useful recipes ever. They're our loved, commented and rated 5star recipes from our huge neighborhood, all in one area. These programs, mains, desserts and more are guaranteed yummy!

Ingredients

1 small (250g) eggplant, thinly sliced
300g piece Kent pumpkin, peeled, thinly sliced
2 zucchini, thinly sliced
Olive oil cooking spray
1/3 cup drained sun-dried tomatoes in oil
1/2 cup whole-egg mayonnaise
320g loaf focaccia, split
50g baby rocket
1/2 x 260g jar chargrilled capsicum, drained, halved
4 slices havarti cheese

Method

Step 1 Heat a large chargrill pan over high heat. Spray eggplant, pumpkin and zucchini with oil. Cook vegetables, in batches, turning, for 2 to 3 minutes each side or until tender. Set aside.
Step 2 Meanwhile, process tomatoes, 1 tablespoon cold water and mayonnaise in a food processor until smooth. Season.
Step 3 Spread base of focaccia with mayonnaise mixture. Top with rocket, eggplant, pumpkin, zucchini, capsicum and cheese. Sandwich with focaccia top.
Step 4 Preheat a sandwich press. Place focaccia in press and cook until cheese melts and bread is crisp. Serve in slices (see note).

Vegie stuffed focaccia

How to make Vegie stuffed focaccia

Ingredients

Method