Grilled Mediterranean vegetables and pesto v

Slice a selection of vegetables, such as courgette, aubergine, red onion and red pepper, into bite-sized pieces, brush with olive oil and put under the grill for about 10 minutes on each side or until tender and lightly browned, or save some from a previous meal. Mix with pesto and pile into a scooped-out baguette or roll them up in a wrap. You could also add some chickpeas, cubes of feta or some bought or homemade hummus, to increase the protein content.