Serves:

6

Description:

Ideal as a starter or team this Bruschetta up with your favourite soup to make a light meal.

Ingredients:

• 6 tbsp olive oil
• 1/2 tsp crushed garlic
• 250g pumpkin, peeled and sliced
• 1 zucchini, sliced 1 small capsicum, sliced
• 4 small flat mushrooms, stalks removed
• 2 Roma tomatoes, cut in half lengthways
• Salt & pepper to taste
• 1 baguette, sliced thickly on the diagonal
• Freshly chopped basil or parsley

Method:

1. Pre heat oven to 200°C.
2. sing a pastry brush, brush 2 baking trays with a little of the olive oil. Combine remaining olive oil with the garlic.
3. Arrange pumpkin on one of the baking trays, and arrange remaining vegetables on the second baking tray. Brush with a little of the olive oil mixture and season with salt and pepper.
4. Place pumpkin in preheated oven and roast for 15 minutes.
5. Place remaining tray of vegetables in oven and cook at the same time as the pumpkin until tender, 15-20 minutes.
6. Arrange sliced bread stick on a third tray, brush with remaining olive oil and place in oven to cook for the last 10 minutes of cooking time for the vegetables.
7. Top baguette with roasted vegetables and fresh basil (or parsley) and serve hot or warm.

Tip: For an extra flavour burst, brush sliced bread stick with basil or sun-dried tomato pesto sauce instead of oil.

Recipe by: Vikki Leng

Website: vikkileng.com.au