15 mins
Super easy
serves 1
About the recipe
These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you’ve got a perfect snack or light lunch.
Ingredients
1 slice of sourdough bread
1 piece of leftover roast turnip
2 pieces of leftover roast beetroot
1 piece of leftover roast parsnip
extra virgin olive oil
balsamic vinegar
1 clove of garlic
2 sprigs of fresh flat-leaf parsley
1 handful of mixed salad leaves
1 sprig of fresh mint
1 lemon
Parmesan cheese
Method
- Pop the bread on a hot griddle pan and toast it on both sides.
- Roughly mash the leftover vegetables. Season with sea salt and black pepper, drizzle over some extra virgin olive oil and a little splash of balsamic, then mash again.
- Halve the garlic clove, then rub the cut-sides all over the toast, then spoon the mashed vegetables on top.
- Pick and roughly chop the parsley leaves, then scatter on top.
- Pick the mint leaves, then toss with the salad leaves, a good pinch of salt, a splash of extra virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice.
- Put a pinch of salad leaves on top of the bruschetta, then shave over some Parmesan. Finish with a drizzle of extra virgin olive oil and serve right away with the rest of the salad on the side.
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