Bruschetta Of Roasted Vegetables Recipe

• 8 x Thick slices ciabatta
• 1/2 x Bulb garlic, sliced horizontally Good glug extra virgin extra virgin olive oil
• 1 x Orange sweet pepper, de-seeded and sliced into rings
• 1 x Yellow pepper
• 1 x Courgette, sliced into rings
• 1 slc Butternut squash, peeled and cut into batons
• 1 x Bulb florence fennel, trimmed and cut lengthways into 8 pcs
• 6 x Black olives, stoned and halved Leaves from 4 sprigs oregano or possibly marjoram
• 30 gm Freshly grated Parmesan, (1oz)
• 1 x Ripe peach, peeled, stoned and sliced
• 1 bn Watercress
• 1 handf rocket or possibly lambs lettuce
• 4 x Radishes, thinly sliced
• 15 gm Pine nuts, toasted till golden brown (1/2oz)
• 1 Tbsp. Red wine vinegar
• 5 Tbsp. Ps extra virgin olive oil
• 1/2 tsp Sugar Salt and black pepper

1. Preheat the oveon to 240 C/47 F/gas mark 8 or possibly have ready a very warm grill.
2. Toast one side of the bread.
3. Sprinkle the other side of each slice with olvie oil.
4. Rub with the cut bulb of garlic.
5. Spread prepared vegetables on a roasting tray in a single layer.
6. Sprinkle with extra virgin olive oil and season generously.
7. Roast or possibly grill till golden brown with blackened edges.
8. Grate the cheese.
9. Whisk the dressing ingredients together and taste.
10. Put all the prepared ingredients for the salad in a large bowl with the dressing and toss lightly; the peach juices will mingle with the dressing to give a very refreshing salad just right for outdoor eating.
11. Pile the slices of bread on the oiled side with the vegetables.
12. Add in the olives and then the oregano leaves.
13. Spinkle with the cheese and then return to the oven or possibly grill to heat the cheese and char the vegetables.
14. Serve the brushette with salad.

ciabatta, garlic, orange sweet pepper, yellow pepper, courgette, butternut, fennel, black olives, parmesan, peach, rocket, nuts, red wine vinegar, olive oil, sugar

Taken from cookeatshare.com/recipes/bruschetta-of-roasted-vegetables-94235 (may not work)