Name: Roast vege toasties
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1000.00 ml mixed vegetables, chopped (such as pumpkin, sweet potato and carrot); 1 garlic bulb, cloves separated; 2 tsp chopped herbs (such as rosemary, thyme or sage); 1 handful baby rocket; 50g blue cheese; 50g feta; 36.40 gm extra virgin olive oil, plus extra, to serve; 8 slices sourdough bread; 125.00 ml nuts, toasted, coarsely chopped (such as walnuts, almonds or pine nuts); 20.00 ml balsamic glaze

Roast vege toasties

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Revitalize your leftovers with these amazing toasties!

Ingredients:

1000.00 ml mixed vegetables, chopped (such as pumpkin, sweet potato and carrot)
1 garlic bulb, cloves separated
2 tsp chopped herbs (such as rosemary, thyme or sage)
1 handful baby rocket
50g blue cheese
50g feta
36.40 gm extra virgin olive oil, plus extra, to serve
8 slices sourdough bread
125.00 ml nuts, toasted, coarsely chopped (such as walnuts, almonds or pine nuts)
20.00 ml balsamic glaze

Instructions:

Preheat your oven to 200C/180C fan forced. Line 2 baking trays with parchment paper. Spread the vegetables, garlic, and herbs on the trays. Drizzle with oil, season, and toss well. Roast for 30 minutes until the vegetables are golden and tender.
Grill or toast bread until lightly crispy. Squeeze roasted garlic from skins into a bowl and gently mash with a fork. Spread the garlic on the toast, top with roast vegetables, cheese, salad leaves, and nuts. Drizzle with balsamic glaze and extra oil.

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