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Super-dooper BBQ sanga


  • Cook the eggplant and zucchini on a lightly oiled ridged grill (or BBQ) until tender.
  • Whisk up the oil, garlic and seasonings.
  • Then brush one side of each piece of bread with the garlic oil, before layering with the prosciutto, tomato, bocconcini, grilled vegies, semi-dried tomatoes and roasted capsicum.
  • Press another piece of bread on top, wrap in lightly oiled kitchen foil and cook on the grill (on the BBQ or in the oven) for about 6-8 mins, turning once or twice.


  • olive oil spray
  • 1 medium eggplant, sliced
  • 2 medium zucchinis, sliced lengthways
  • ½ cup olive oil
  • 1 large garlic clove, crushed
  • sea salt & freshly ground pepper
  • 8 thick slices sourdough bread
  • 8-12 slices prosciutto
  • 3 ripe tomatoes, sliced
  • 6 bocconcini, sliced
  • 6 semi-dried tomatoes, sliced
  • 4 pieces chargrilled (or roasted) red capsicum

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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