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mixed roasted vegetable bruschetta ... much better than crisps

This makes a very simple but delicious pre-dinner snack. It's from the ever reliable Jamie's Italy.

To make it really easy I usually make crostini by getting a decent loaf of Ciabatta slicing it fairly thinly, drizzle with olive oil and then roast on a flat tray in a high oven for about 10 mins (keep checking!)


Ingredients

1/2 a bulb of fennel
1/2 a yellow pepper seeds removed
1 red pepper halved seeds removed
1/2 a courgette halved lengthways and seeds removed
1 teaspoon dried oregano
a handful of fresh mint, leaves picked and chopped
olive oil
sea salt and freshly ground black pepper
juice of half a lemon
red wine vinegar

method

pre heat oven to 220deg C
Chop fennel and peppers into 1 inch chunks and slice the courgette.
Toss the vegetables with the oregano, mint and a good glug of olive oil and season with sat and pepper,then place on a roasting tray and place in the oven for about half an hour or until nicely golden.
Remove and allow to cool, then pulse in a food processor until the mixture looks like a spreadable salsa.
Season to taste and add another drizzle of olive oil and a little lemon juice and some vingear.
Spread on the bruschette or crostini
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Comments

Unknown said…
No 1 daughter down from Birmigham for daughter No 2 16th birthday so proper supper last night. Thought we needed something substantial to help soak up copious quantities of wine and this wowed us all. Such a pretty mixture of colours too as well as being delicious. We thought it would be lovely on pasta with some extra olive oil for veggie friends. I didn't have any dried oregano so bunged in some fennel seeds instead oh yes and roasted a few cloves of garlic too. Lulu
March 7, 2010 at 7:45 PM
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