Leftover vegetable bruschetta

A quick bruschetta can give leftover vegetables from last night’s dinner a second life and use up crusty bread.
V
Vegetarian
20
Minutes preparation and cooking
4
Servings
Easy
Degree of difficulty

Leftover vegetable bruschetta




Ingredients

4 slices ciabatta bread, or other crusty bread
1 clove garlic, cut in half
4 tbsp extra virgin olive oil

For the topping:
cooked vegetables, cut into bite sized pieces (such as zucchinis, pumpkins, capsicum, mushrooms – or what ever you have available)
110 g cheese e.g. parmesan, feta
'Optional: Red or green pesto

To garnish
fresh herbs – such as mint, basil or parsley

Method

  1. Heat the grill.
  2. Grill the bread slices on each side until lightly golden.
  3. Rub the bread slices with the garlic and brush evenly with most of the oil. Optional: spread with pesto
  4. Arrange the vegetables on the bread slices and season to taste with salt and black pepper. Crumble over the cheese.
  5. Drizzle lightly with the remaining olive oil and garnish with fresh herbs.

Tip: Try it with whatever vegetables you have left over such as tomatoes, pumpkin, zucchini, capsicum or mushrooms. 

Leftovers: Extra roast veg can be frozen and reheated later or added to pasta sauces or fritattas.

Variations: The topping ideas are endless. Why try some of these.

  • Roast Fennel with Goat’s Cheese and thyme.
  • Mediterranean Roast Veg (or Ratatouille) with Feta and basil/oregano
  • Tomato and Capsicum with Parmesan and basil
  • Pumpkin and Spinach with Feta
  • Spag Bol Sauce topped with Parmesan
  • Mexican Salsa with Smashed Avocado and fresh coriander
  • Caramelised Figs with Goat’s Cheese and basil (and maybe even some prosciutto)

highlight

3 great ways to reinvent leftover roast veg

Watch the video

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