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crostini with pan fried vegetables
Dainty bite-sized starters that will complement any drinks party.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: More than 10
- Preparation time: 35 minutes
- Cooking time: 15 minutes
- Oven temperature: 180°C /350°F /Gas Mark 4
ingredients
- 1 DS-gluten free brown ciabatta rolls , Packet
- 1 Aubergine , small
- 1 Garlic , Crushed
- 1 Red Pepper , Large Deseeded
- Olive Oil ,
- 1 Courgette ,
- 15mlsp Balsamic Vinegar , (or 1 tbsp)
- 115g Mushrooms , (4oz) Button or Chestnut
- 15mlsp Tomato Puree , (or 1 tbsp)
method
1. Prepare aubergine by slicing into 2cm slices and sprinkling with salt, leave for 30 minutes; this will draw the water from the vegetable. Rinse and pat dry with kitchen paper, then cube.2. Cube the courgette and red pepper, quarter the mushrooms.
3. Preheat the oven to 180°C/350°F/Gas Mark 4
4. Cut the rolls on the diagonal into 5cm slices. Place the bread slices onto a baking sheet, sprinkle over crushed garlic and drizzle with olive oil. bread is crisp. You may need to turn them over halfway through.
6. Heat a heavy based frying pan; add all the vegetables and fry for 5 minutes.
7. Mix together the tomato puree and balsamic vinegar, add to the vegetables.
8. Place vegetables on top of the crisped bread and serve immediately.
Download recipe in Adobe PDF format
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