Sourdough toast with grilled vegetables and buffalo mozzarella

Name: sourdough toast with grilled vegetables and buffalo mozzarella
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: fennel bulb; zucchini; 100 g green asparagus tips; 2 el traditional olive oil; 4 slice San Francisco sourdough bread; 4 radish; 4 el avjar pepper spread; 10 g fresh basil; 125 g buffalo mozzarella

Lunch dish of toasted sourdough bread with grilled asparagus, fennel and zucchini and buffalo mozzarella.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Remove the underside and the excellent stems from the fennel and cut the fennel into slices that are as thin as possible.
Cut the zucchini into slices of ½ inch thick. Drizzle the fennel, zucchini and asparagus tips with the oil and sprinkle with salt and pepper.
Heat the grill pan and grill the vegetables per type in parts 4 min. Per part. Turn each portion halfway through. Put the vegetables in a bowl.
Clean the grill pan and grill the slices of bread 4 min. So that you get nice grill stripes. Turn halfway.
Meanwhile cut the radish into thin slices.
Brush each slice of grilled bread with 1 el ajvar and lay on a flat dish. Divide the vegetables over the bread.
Tear the leaves of the basil into pieces and sprinkle over the bread. Cover with the slices of radish.
Let the buffalo mozzarella drain. Serve on the plate with the bread with grilled vegetables. Sprinkle with freshly ground black pepper.