Roasted Tuscan Vegetable Bruschetta with fresh mint and Bulgarian Fetta.
Serves 4 people
Ingredients:
1 loaf Ciabatta bread, thickly sliced
2 small zucchini
1 small eggplant
2 red capsicum
1 red onion
1 fennel bulb
2 roma tomatoes
500ml napolitana sauce
1 tablespoon crushed garlic
1/2 bunch dill chopped
1 bunch basil chopped
1/2 bunch continental parsley chopped
1/2 bunch fresh mint
100ml olive oil
1 bay leaf
1 birdseye chilli
2 teaspoons dried oregano
30ml balsamic vinegar
200g bulgarian fetta
Cracked black pepper
sea salt
Method:
Start by preparing the vegetables, cut the top and tail from the zucchini and then slice it into long thin ribbons (a peeler can also be used to do this). Cut the top from the eggplant and cut it into pieces of a similar size to the zucchini. Core the capsicum and cut it into slices. Slice the onion and fennel, also dice the tomatoes. The vegetable preparation is now complete and we can start the cooking process.
In a large pot pour half the olive oil and turn to a moderate heat. Start with the onions and garlic in the pot, allow the onions to soften (2-3 minutes). Now add the capsicum and fennel. At this point in time you may have to turn the heat down to ensure the onions don't burn. After the fennel has cooked for 3 minutes add the eggplant, zucchini and tomato. Cook all of this for another 4 minutes in the pot and then tip the mixture into a large casserole dish. Pour the Napolitana sauce over the mixture. Halve the chilli and put it in along with the bay leaf and dried oregano, salt and pepper. Also add the chopped basil, dill and parsley and give the mix a stir. Cover the dish and place in a preheated oven at 220 degrees for 30 minutes.
Drizzle the slices of bread with some olive oil and a sprinkle of sea salt and toast them preferably on a grill but under a griller is also fine.
Place two pieces of bread on each plate and spoon a liberal amount of the vegetable mixture onto each piece. with your fingers roughly shred some fresh mint and crumble the fetta over the top.
To finish drizzle some olive oil around the edge of the plate and also a small amount of the balsamic vinegar. A few rocket leaves on the top will finish the dish of perfectly.
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