Breadcups & Roast Vegetables
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 6 slices Burgen Sunflower & Chia Seed bread, crusts removed
- 1 large courgette, trimmed and roughly chopped
- 1 large red onion, roughly chopped
- 1 small yellow pepper, deseeded, cored and cut into chunks
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon sunflower oil
- 125gcherry tomatoes
- Fresh basil leaves to garnish
Method
- STEP 1Preheat the oven to 200 degrees Celsius/fan oven 180 degrees Celsius/Gas mark 6. Gently press the sliced bread into 6 holes in a muffin tin, pressing the bread into the base.
- STEP 2Toss together the courgette, red onion, yellow pepper, garlic, rosemary, sunflower oil and cherry tomatoes and spread into a roasting tin large enough for the vegetables to be in a single layer. Roast for 20 minutes on the top shelf of the oven. Stir well.
- STEP 3Arrange the bread cups on the middle shelf of the oven underneath the vegetables and cook both for an extra 10 minutes until the bread cups are beginning to toast.
- STEP 4Remove the bread cups and stand them on a clean baking sheet. Divide the roasted vegetables between the cups and bake for 5 minutes to crisp up. Scatter with fresh basil leaves to serve.
