Roast Vegetables on Bruschetta
Roast Autumn Vegetables on Bruschetta
Serves 4
1 red Good Natured Perfect Pepper, deseeded and cut into chunks
1 yellow Pepper, deseeded and cut into chunks
1 Onion, peeled and sliced into thin wedges
1 small aubergine, cut into small chunks
1 tsp cumin seeds
2 tbsp olive oil
1 ciabatta loaf
1 clove garlic, peeled
Small handful basil leaves, torn
1. Preheat the oven to 200C/400F/Gas mark 6.
2. Place the chopped vegetables in a roasting tin with the cumin seeds and 1 tbsp of the olive oil and toss gently to coat with the oil. Roast for 20-25 minutes, until just starting to char at the edges.
3. Slice the ciabatta in half lengthways, then each piece in half again. Sprinkle with the remaining olive oil then bake in the oven for 8-10 minutes, until just golden. Rub each piece with the garlic clove.
4. Remove the vegetable from the oven and toss in the basil leaves.
5. Spoon the vegetables over the toasted bread and serve immediately, whilst still crisp.
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