Garlic Veggies On Toast

Great for lunch

Instead of being seduced by a new recipe and then rushing out to get the ingredients, look at what you have at hand and use your imagination. Most veggies can be given a second life in this great recipe, perfect for a light lunch or supper.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time 20 min
Cook time 30 min

Serves 4

  • About 900g of pepper, courgette, aubergine, cut into slices and seeds discarded
  • 175g cheese like cubed mozzarella or grated hard cheese is fine
  • Torn basil leaves
  • 2-3 tablespoons red wine vinegar
  • 125g cherry tomatoes or tomatoes cut into small rough pieces
  • 8 slices of Garlic Baguettes

    Garlic Baguettes

    Garlic Baguettes perfect for keeping in the freezer

    Keep Garlic Baguettes at the ready to serve with lasagne or top with cheese, veg or anything else you have in the fridge for a quick snack.

Instructions

  1. Preheat the grill. Divide all the vegetables except the tomatoes on two roasting tins, season with salt pepper and place under a hot grill, turning once until just tender and golden brown.
  2. Toss grilled vegetables with tomatoes, cheese, basil and vinegar in a bowl.
  3. Grill the frozen garlic bread slices on both sides until golden brown, mound the vegetable onto each garlic bread slice and flash under the grill for a few minutes to reheat, serve immediately.
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