4 slices ciabatta bread, or other crusty bread1 clove garlic, cut in half4 tbsp extra virgin olive oil
cooked vegetables, cut into bite-sized pieces (such as zucchinis, pumpkins, capsicum, mushrooms – or what ever you have available)110g cheese e.g. parmesan, fetared or green pesto (optional)
fresh herbs – such as mint, basil or parsley
Tip: Try it with whatever vegetables you have left over, such as tomatoes, pumpkin, zucchini, capsicum or mushrooms.
Variations: The topping ideas are endless. Why not try some of these?
Extra roast veg can be frozen and reheated later or added to pasta sauces or frittatas.