Sometimes Less is More
A few weeks ago I had a business meeting with my chef agent in the town of Tunbridge Wells or “TW” as the locals call it. I have to say it’s such a beautiful place, it has so many parks, trees, and green spaces, but, most importantly you can find many small bistros, cafes, and restaurant which are vegan-friendly, as well as many organic shops……. I definitely recommend to you if you visit the UK. But, back to point, so my agent’s name is Dan and we had a nice late breakfast in a really cozy bakery, @the_bicycle_bakery which produce fresh bread and food. I just have to tell you about this delicious bruschetta they gave me with the organic coffee, as it was this that inspired me to decide to replicate Vegan Roast Vegetable Sourdough Bruschetta with a little bit of an upgrade for you. You can have it for your lunch, breakfast or any time when you want it. It’s really nice and would make such a yummy brunch meal and it takes no time to make it :)))))) Believe me it’s really to make as my older recipe Capri Peppers Bruschetta.
Vegan Roast Vegetable Sourdough Bruschetta
1 clove garlic (smoked if you have)
1 medium or small red pepper (90g)
1 medium aubergine (230g)
1 courgette (260g)
1 stem of fresh rosemary
salt & pepper
oil for cooking
Well, it’s pretty easy to make the roast vegetables, but the first you have to make the bread! :))) or, of course, if you wish, just buy fresh sourdough in your local bakery. So, if you have a small gastro pot you can roast the vegetables in the oven but I roasted veg in my cooking pan. So, first chop your vegetables, making them a bit on the chunky side and then finely dice the garlic. Next put all the vegetables and garlic into your ready oiled hot pan and roast very well for around 25 – 30 min with fresh rosemary. If you have a toaster you can slice a really nice bit of bread and toast it or you can toast it inside your oven. When veg and bread are done just add a splash of truffle oil, salt, and pepper to your taste, and the meal is ready for you!