Bruschetta Of Roasted Vegetables Recipe

Name: Bruschetta Of Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 x Thick slices ciabatta; 1/2 x Bulb garlic, sliced horizontally Good glug extra virgin extra virgin olive oil; 1 x Orange sweet pepper, de-seeded and sliced into rings; 1 x Yellow pepper; 1 x Courgette, sliced into rings; 1 slc Butternut squash, peeled and cut into batons; 1 x Bulb florence fennel, trimmed and cut lengthways into 8 pcs; 6 x Black olives, stoned and halved Leaves from 4 sprigs oregano or possibly marjoram; 30 gm Freshly grated Parmesan, (1oz); 1 x Ripe peach, peeled, stoned and sliced; 1 bn Watercress; 1 handf rocket or possibly lambs lettuce; 4 x Radishes, thinly sliced; 15 gm Pine nuts, toasted till golden brown (1/2oz); 1 Tbsp. Red wine vinegar; 5 Tbsp. Ps extra virgin olive oil; 1/2 tsp Sugar Salt and black pepper

Servings: persons

8 x Thick slices ciabatta
1/2 x Bulb garlic, sliced horizontally Good glug extra virgin extra virgin olive oil
1 x Orange sweet pepper, de-seeded and sliced into rings
1 x Yellow pepper
1 x Courgette, sliced into rings
1 slc Butternut squash, peeled and cut into batons
1 x Bulb florence fennel, trimmed and cut lengthways into 8 pcs
6 x Black olives, stoned and halved Leaves from 4 sprigs oregano or possibly marjoram
30 gm Freshly grated Parmesan, (1oz)
1 x Ripe peach, peeled, stoned and sliced
1 bn Watercress
1 handf rocket or possibly lambs lettuce
4 x Radishes, thinly sliced
15 gm Pine nuts, toasted till golden brown (1/2oz)
1 Tbsp. Red wine vinegar
5 Tbsp. Ps extra virgin olive oil
1/2 tsp Sugar Salt and black pepper

1
Preheat the oveon to 240 C/47 F/gas mark 8 or possibly have ready a very warm grill.
2
Toast one side of the bread.
3
Sprinkle the other side of each slice with olvie oil.
4
Rub with the cut bulb of garlic.
5
Spread prepared vegetables on a roasting tray in a single layer.
6
Sprinkle with extra virgin olive oil and season generously.
7
Roast or possibly grill till golden brown with blackened edges.
8
Grate the cheese.
9
Whisk the dressing ingredients together and taste.
10
Put all the prepared ingredients for the salad in a large bowl with the dressing and toss lightly; the peach juices will mingle with the dressing to give a very refreshing salad just right for outdoor eating.
11
Pile the slices of bread on the oiled side with the vegetables.
12
Add in the olives and then the oregano leaves.
13
Spinkle with the cheese and then return to the oven or possibly grill to heat the cheese and char the vegetables.
14
Serve the brushette with salad.

6629

kcal

Calories

530

Fat

186

Carbs

352

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 x Thick slices ciabatta, 1/2 x Bulb garlic, sliced horizontally Good glug extra virgin extra virgin olive oil, 1 x Orange sweet pepper, de-seeded and sliced into rings, 1 x Yellow pepper, and more.

Yes, Bruschetta Of Roasted Vegetables Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!