Ciabatta rolls with basil cream pesto, grilled zucchini, tomatoes, olives, pepperoncini, and vegan feta

Credit: M. Schellenberg

Crispy grilled ciabatta rolls layered with a delicious spread and different toppings. They make an excellent appetizer for any barbeque party and provide a lot of room for improvisation.

  • Preparation Time: 15 minutes
  • Cooking Time: 3 minutes
  • Total Time: 18 minutes


Servings: 10
  • 10
    ciabatta rolls
  • 700 g
  • 150 g
    black olives cored
  • 200 g
    pepperoncini pickled
  • 100 g
    fresh rocket
  • 600 g
  • 200 g
    basil cream pesto
  • 400 g
    vegan feta


  1. Put the ciabatta rolls on a grill or baking tray and grill or bake for 2-3 minutes to warm them up.

  2. Wash the tomatoes and cut them into slices. Cut the olives in half. Drain the pepperoni and cut in half. Wash the arugula and let it drain. Cut the zucchini into slices and grill them for 2-3 minutes on each side.

  3. Cut the ciabatta rolls into two halves and spread each half with a thin layer of pesto cream. Layer with tomatoes, grilled zucchini, vegan feta slices, and arugula leaves. Use the olives and pepperoni for the topping.

  4. Serve the ciabatta rolls cold or place under the grill briefly to serve hot.

About the author

M. Schellenberg


Difficulty: Level 1 (easy)
Number ingredients: 5-10 ingredients
Type of dish: finger food, Sandwich

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