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Vegetable Pies are called 'tortas' in South Italy
More Facts
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Use smoked paprika to experiment with tapas style dishes, roast potatoes, sauces for barbecue or flavoured mayonnaise.
More Cooking Tips
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| Roasted Vegetable Bruschetta Topping |
Added: 10th Oct, 2006 | Viewed 689 times |  |  |
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| Make this a day ahead of your big, casual entertaining night and store in the fridge. Whip it out an hour before the guests arrive and leave it at the table. Bring some bruschetta, warm from the oven and see the delicious topping disappear as everyone scrambles to smear it on the bread! |
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| Ingredients |
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1/2 a bulb of fennel, diced, outer leaves removed
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1/2 yellow pepper, deseeded and chopped
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1 red pepper, deseeded and chopped
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1/2 courgette, deseeded and diced
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1/2 cup fresh mint leaves, chopped
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1 tsp dried oregano
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juice of 1/2 lemon
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vinegar
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olive oil
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salt to taste
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freshly ground black pepper |
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| Method | | Preheat oven to 220oC. Combine all the ingredients in a bowl and toss well. Spread them out on a baking tray and roast in the preheated oven for about 30 minutes, until golden. Remove and allow to cool. Pulse in the food processor till the mixture resembles a chunky spread. Adjust seasonings, add a dash of extra lemon juice and olive oil to loosen it up and serve with bruschetta. |
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