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Roast Vegetable Bruschetta

by trenorden_94 (follow)
Lunch (1798)      Vegetarian (1517)      Snack (848)      Vegetables (486)      Winter (315)      Snacks (239)      Entree (137)     
This makes the perfect winter snack and is a great way to use up left over roast vegetables.



Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 8 servings

Ingredients
1/4 cup olive oil
1x medium sized butternut pumpkin, cut into 5mm thick slices
3x red capsicums, sliced into 10mm thick strips
1x sweet potato, cut into 5mm thick slices
200g Danish Feta
1x red Onion, roughly chopped
2x medium sized zucchinis, sliced into 5mm thick slices
Basil infused olive oil
1x ciabatta loaf, cut into 3/4 inch thick pieces
2x garlic cloves, 1 whole and 1 crushed
2 teaspoons of freshly chopped rosemary
2 teaspoons sugar

Method
Preheat over to 200℃. Brush slices of bread with olive oil and toast in oven until golden brown. Remove from oven and rub the surface with the whole garlic clove. Set aside.
Combine remaining olive oil in a bowl with the rosemary, crushed garlic, sugar. Add in pumpkin, capsicums, sweet potato and zucchinis and toss to coat. Season with salt and pepper.
Spread vegetables evenly onto baking tray. If possible place sweet potato and pumpkin slices on one tray and capsicum, onion and zucchini on another to allow for different roasting times.
Bake for around 20-30min, or until vegetables are tender and lightly browned.
Arrange roasted vegetables evenly into piles on toasted bread. Sprinkle danish feta generously on top.
Garnish with basil infused olive oil and sliced fresh basil if desired.
Serve warm.


Categories
#Vegetarian
#Lunch
#Snack
#Snacks
#Winter
#Vegetables
#Entree
I like this Recipe - 5
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