Lucy Bradley from Bristol said:
Cooking from leftovers is like science but better - it's messy, inventive, and you get to eat the results!
Garlic Veggies On Toast
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.
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
- 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.
- Toss grilled vegetables with tomatoes, cheese, basil and vinegar in a bowl.
- 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.
