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Italian bread with roast vegetables

Recipe from: 6/3/1999 12:00:00 AM
Ingredients 10
Servings 3


  • 1
    Italian bread, horizontally sliced in half
  • olive oil
  • 1
    green sweet pepper, de-pipped and halved
  • 1
    red pepper, de-pipped and halved
  • 1
    medium aubergine, cut into long strips with peel on, or 8 small aubergines halved
  • 15
    fresh mixed herbs, roughly chopped
  • 12
    ripe cherry tomatoes or 3 tomatoes cut in thick slices
  • salt and roughly ground black pepper
  • pinch of brown sugar
  • 6
    basil leaves, roughly torn (optional)


Sprinkle the sliced side of the bread with 15 ml (1 T) olive oil and place on a baking tray. Set aside. Put the sweet peppers on a baking tray and roast with the skin side up until dark and blisters form. Remove from the oven and cover the tray with foil. Leave until cool and pull off the skin. Cut into strips. Sprinkle the eggplant with coarse salt, put in a colander and allow to stand for 20 minutes. Rinse in running water and dry with paper towelling. Brush a baking tray slightly with olive oil and arrange the eggplant on top. Brush with olive oil and roast until light brown. Turn over and roast on the other side until light brown. Remove from the oven and mix with the sweet pepper. Sprinkle with a little olive oil, flavour with salt and pepper and mix with herbs. put the tomatoes on a baking tray and sprinkle with coarse salt, black pepper, brown sugar and basil leaves. Roast until the skins start to split open. Mix with the other vegetables. Roast the Italian bread to golden brown and arrange the roast vegetables, cherry tomatoes and basil leaves on top. Drizzle over more olive oil and balsamic vinegar and serve lukewarm. Makes 3 ample portions.

Read more on: starch  |  roast

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