The Best Vegetable Bruschetta

This is my attempt to recreate a fantastic dish I had at a hotel for lunch. Not eating meat, options can be limited when dining out – and this was one of the more inventive options I’ve come across. Truly celebrating vegetables – marinating, pickling and frying – it’s simply delicious, for meat-eaters and vegetable lovers alike. I’ve called this a bruschetta, but you can serve it on any bread you like – or even easily turn it into a closed sandwich for lunch.

#90

#90.1

Serves 2

Ingredients:

  • 1 carrot
  • ¼ cup white vinegar
  • 2 tbsp white sugar
  • 2 baby marrows
  • 1 cup olive oil
  • 1 red pepper
  • ½ red onion
  • 1 clove garlic
  • 1 tbsp eat.art Dukkah

To serve:

  • Rocket
  • Bread of your choice
  • Pesto
  • Hummus

Method

Place a pot on a medium heat and pour in the cup of olive oil. Slice the peppers and red onion into long strips, ½ cm wide and place into the olive oil along with garlic. Allow to cook gently until tender and sweet – this could take between 15 – 25 minutes. Mix the vinegar and sugar in a small bowl.  Peel the carrots and slice them into thin, long strips with a vegetable peeler.  Place them in the pickling liquid and allow them to sit while the peppers and onions cook.

Once the peppers are tender, remove from the oil and place in a bowl. Keep 1 tbsp of the oil used in the pot, slice the baby marrows into long strips with a vegetable peeler and fry for 2 minutes until just tender.

To assemble, spread the bread of your choice with a layer of hummus mixed with eat.art Dukkah and dollop with pesto. Top with marinated peppers and onions, baby marrows and pickled carrots, before sprinkling with rocket. Enjoy immediately.

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