Name: Mixed marinated vegie bruschetta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium red capsicum; 1 medium yellow capsicum; cooking oil spray; 1 medium eggplant, thinly sliced; 2 medium zucchini, cut into ribbons; 400 gram can artichoke hearts in brine, drained, quartered; 2/3 cup mixed pitted kalamata and green olives; 2 tablespoon drained capers, chopped; 1 quantity chilli, balsamic and thyme marinade; 1 french breadstick (baguette), thickly sliced diagonally; 120 gram fresh ricotta; 1/3 cup chopped flat-leaf parsley

Ingredients

1 medium red capsicum

1 medium yellow capsicum

cooking oil spray

1 medium eggplant, thinly sliced

2 medium zucchini, cut into ribbons

400 gram can artichoke hearts in brine, drained, quartered

2/3 cup mixed pitted kalamata and green olives

2 tablespoon drained capers, chopped

1 quantity chilli, balsamic and thyme marinade

1 french breadstick (baguette), thickly sliced diagonally

120 gram fresh ricotta

1/3 cup chopped flat-leaf parsley

Method

1.Preheat a char-grill or barbecue to moderately high. Spray capsicum with oil. Cook and turn for 8-10 minutes or until skin blisters and blackens. Transfer to a heatproof bowl; cover with plastic food wrap; stand for 15 minutes (this helps lift skin). Peel capsicum: discard seeds and membrane. Slice flesh; place in a large shallow glass dish.

2.Meanwhile, spray eggplant and zucchini with oil. Cook, in batches. for 2-3 minutes each side or until lightly browned. Cool slightly.

3.Add eggplant, zucchini, artichokes, olives and capers to capsicum. Pour marinade over vegetables; turn to coat. Cover with plastic food wrap: chill for 2 hours to marinate. Remove from fridge: stand for 15 minutes to bring to room temperature.

4.Spray bread with oil. Cook on preheated char-grill for 1-2 minutes each side or until toasted. Cool slightly. Spread ricotta over bread. Serve bread topped with marinated vegies and parsley.

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Ingredients

Method

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