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ROASTED VEGETABLE BRUSCHETTA

Cooking Time 20 minutes - Makes around 6


Perfect little lunch or snack, and it will work with any vegetables you have lying around, so feel free to mix it up.


Ingredients

  • 1 small aubergine, diced.

  • 1 yellow pepper, diced.

  • 1 fennel, sliced.

  • 1 tsp of nduja.

  • 1 handful of pitted olives.

  • 1 handful of fresh mint, roughly chopped.

  • 1 handful of fresh basil, roughly chopped.

  • Cream cheese.

  • Bread of your choice.


Method


  1. In a bowl, add the aubergine, pepper, fennel, nduja, and olives. Season with salt and pepper, then pour in a generous drizzle of olive oil, enough to coat all the vegetables. Mix everything well.

  2. Transfer the mixture to an air fryer or oven and cook at 200°C for 15 minutes or until the vegetables are tender. Once done, add the herbs and another small drizzle of olive oil.

  3. Next, take your bread and slice it at an angle, about a couple of centimeters thick. Lightly rub the slices with oil. You have a few options for toasting the bread: you can either use a very hot griddle pan, place them under a hot grill, or use the oven—whatever method you prefer.

  4. Finally, it's time to assemble your bruschetta. Take a generous amount of cream cheese and spread it on the bread slices. Top with the roasted vegetables, then enjoy!

 

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