Grilled vegetable and cheese toasts

Try out this budget winner.
recipe, vegetarian, cheese
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Recipe from: 10 September 2015
Preparation time: 15 min
Cooking time: 25 min


  • 3
    small brinjals, cut into 1cm slices
  • 4
    large courgettes, sliced
  • 30
    olive oil
  • 10
    dried mixed herbs
  • 1
    country loaf, sliced and toasted
  • 4
    pieces marinated sundried tomatoes, finely chopped
  • 250
    grated mozzarella
  • salad, to serve
Servings: Change Serving


Preheat oven to 200°C.

Place the brinjals and courgettes into a roasting dish. Drizzle with the oil, sprinkle with the herbs and season. Place in a preheated oven for about 20 minutes or until just cooked.

Place the toasted bread onto a baking sheet. Top with a slice of brinjal, a little sundried tomato, a few slices of courgettes and finish off with some mozzarella.

Place under a hot grill until the cheese has melted. Serve with a salad.

Text and image: Ideas magazine

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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