Recipe of the week: Garlic veggies on toast
Most vegetables can be given a second life in this great recipe, perfect for a light lunch or supper.
Ingredients
Frozen garlic bread slices
About 900g of pepper, courgette, aubergine, cut into slices and seeds discarded
175g cheese such as cubed mozzarella or grated hard cheese
Torn basil leaves
2-3 tablespoons red wine vinegar
125g cherry tomatoes or tomatoes cut into small rough pieces
Method
Preheat the grill. Divide all the vegetables except the tomatoes on two roasting tins, season with salt and pepper and place under a hot grill, turning once until just tender and golden brown.
Toss grilled vegetables with tomatoes, cheese, basil and vinegar in a bowl.
Grill the frozen garlic bread slices on both sides until golden brown, mound the vegetables onto each garlic bread slice and flash under the grill for a few minutes to reheat, serve immediately.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk