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Roast vegie bruschetta

Recipe may contain gluten, milk, egg, wheat and lactose.

As long as you’ve got bread, rustling up a tasty Italian bruschetta is simple. It’s an easy way of using up old vegetables or almost-empty jars languishing in your fridge.

4 Ingredients


  • 1 garlic clove

  • 1/3 cup spread (dip, pesto, mayonnaise, etc)

  • Leftover roast vegetables (or cheeses, cooked meats,, beans, etc)

  • 2 slices of bread, toasted

1 Method Steps


  • Step 1

    Rub toasted bread

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (2 slices of bread, toasted) with a cut garlic clove (1 garlic clove), or spread with leftover dip=1], pesto or mayonnaise, then load it up with leftover roast vegetables (Leftover roast vegetables (or cheeses, cooked meats,, beans, etc)), cheeses, cooked meats, tomatoes and beans – basically anything goes!

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Image by Jeremy Simons

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