Recipe from What's For Lunch, Honey?
A few slices of your favorite bread - I used a
baguette here because I wanted to use it up. You can also use a
ciabatta for this.
1-2 garlic cloves
1/2 fennel bulb - cut into pieces, approx. 2.5 cm
1/2 yellow bell pepper - cut into pieces, approx. 2.5 cm
1 green bell pepper - cut into pieces, approx. 2.5 cm
1/2 zucchini - cut in half and then sliced
120 g herb flavored goat cheese
Handful of basil leaves - finely chopped
1 teaspoon oregano
Few splashes of balsamic vinegar
Sea salt and freshly cracked black pepper
Cut large bread slices in half. The slices should be approx. 1 cm thick. If you are using baguette, like I did, simply cut in half to give you two open faced sides. Then cut them in smaller pieces.
On a charcoal grill or using your grill pan, roast the bread slices on both sides. You can also use the grill function of your oven to do this.
Cut the garlic cloves in half and rub each slice generously with it, then drizzle with some olive oil. Salt and pepper to taste.
Preheat the oven to 220 degrees C.
Toss the vegetables with the basil, oregano and a good drizzle of olive oil. Season to taste. Spread the vegetables out on a baking tray and bake for about 30 minutes, until the vegetables are a wonderful caramel color.
Take out and allow to cool. Finely chop the vegetable mixture - you can use your kitchen machine for this but I prefer using my sharp knife. It should not be too mushy but still easy enough to spread on the toasted bread. Splash a bit of balsamic vinegar and mix well.
Spread the vegetable mixture over the pre-prepared toasted bread slices. Tear off some pieces of the goats cheese and place on top of the vegetables.