Skip to main content

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

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

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak