Grilled Vegetable Sandwiches with Parmesan Spread | RICARDO

Ingredients

• 1/2 cup (35 g) fresh Parmesan cheese, finely grated
• 3 tbsp oil-packed sun-dried tomatoes, chopped
• 2 tbsp (30 ml) olive oil
• 1 tbsp capers, chopped
• 1 tbsp (15 ml) red wine vinegar
• 1 lemon, zest finely grated
• 1 garlic clove, finely grated
• 1 red bell pepper, seeded and cut into 6 long wedges
• 1 small eggplant, cut into long slices 1/4 inch (5 mm) thick
• 1 small zucchini, cut into long slices 1/4 inch (5 mm) thick
• 1/3 cup (75 ml) olive oil, plus more for brushing
• 1 ciabatta baguette
• Fleur de sel
• 3/4 cup (25 g) basil leaves