Cheesy antipasto veggie toastie

Place the pumpkin in a single layer onto a microwave-safe plate. Cover with damp paper towel. Microwave for 3 to 4 minutes on High/100% until pumpkin is just tender. Transfer to a tray. Add the remaining vegetables to tray. Spray both sides with oil and season.

Preheat a barbecue plate or grill pan on medium-high. Cook the pumpkin for 4 minutes each side, the eggplant, capsicum and zucchini for 3 minutes each side, or until vegetables are just tender. Remove to a tray, sprinkle over the mixed herbs and set aside to cool.

Mix the ricotta and mustard together. Spread evenly between 2 slices of bread. Top with chargrilled vegetables then cheddar. Sandwich with remaining slice of bread. Lightly spray both sides of the sandwiches with oil. Cook in a sandwich press or non-stick frying pan until toasted. Cut in half and serve.

TIPS:

• You can buy chargrilled vegetables from the deli of most supermarkets, just make sure they are not in oil. This sandwich is just as delicious served untoasted.
• You can make 1 sandwich and store half the vegetables and ricotta in separate airtight containers in the fridge for 2 to 4 days, to make a sandwich for later in the week.