Bruschetta Of Roasted Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Ew, Flash in th | 1 | Servings | |
INGREDIENTS
| 8 | Thick slices ciabatta | |
| 1/2 | Bulb garlic, sliced | |
| horizontally | ||
| Good glug extra virgin olive | ||
| oil | ||
| 1 | Orange sweet pepper | |
| de-seeded and | ||
| sliced into rings | ||
| 1 | Yellow pepper | |
| 1 | Courgette, sliced into rings | |
| 1 | Butternut squash, peeled and | |
| cut into | ||
| batons | ||
| 1 | Bulb florence fennel | |
| trimmed and cut | ||
| lengthways into 8 | ||
| pieces | ||
| 6 | Black olives, stoned and | |
| halved | ||
| Leaves from 4 sprigs oregano | ||
| or marjoram | ||
| 30 | g | Freshly grated Parmesan |
| 1oz | ||
| 1 | Ripe peach, peeled stoned | |
| and | ||
| sliced | ||
| 1 | Watercress | |
| 1 | Handful rocket or lambs | |
| lettuce | ||
| 4 | Radishes, thinly sliced | |
| 15 | g | Pine nuts, toasted until |
| golden 1/2oz | ||
| 1 | T | Red wine vinegar |
| 5 | T | Ps olive oil |
| 1/2 | t | Sugar |
| Salt and black pepper |
INSTRUCTIONS
Preheat the oveon to 240øC/47øF/gas mark 8 or have ready a very hot grill. Toast one side of the bread. Sprinkle the other side of each slice with olvie oil. Rub with the cut bulb of garlic. Spread prepared vegetables on a roasting tray in a single layer. Sprinkle with olive oil and season generously. Roast or grill until golden with blackened edges. Grate the cheese. Whisk the dressing ingredients together and taste. 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. Pile the slices of bread on the oiled side with the vegetables. Add the olives and then the oregano leaves. Spinkle with the cheese and then return to the oven or grill to melt the cheese and char the vegetables. Serve the brushette with salad. Converted by MC_Buster. Per serving: 941 Calories (kcal); 11g Total Fat; (9% calories from fat); 24g Protein; 220g Carbohydrate; 0mg Cholesterol; 326mg Sodium Food Exchanges: 12 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 784
Calories From Fat: 311
Total Fat: 35.3g
Cholesterol: 20.4mg
Sodium: 558.3mg
Potassium: 693.4mg
Carbohydrates: 105.3g
Fiber: 4.2g
Sugar: 55.5g
Protein: 14.6g