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Chargrilled vegetable bruschetta

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Chargrilled vegetable bruschetta
Chargrilled vegetable bruschetta
  • 0:10 Prep
  • 0:08 Cook
  • 2 Servings
  • Capable cooks

Looking for romantic dinner inspiration? These tasty bruschetta are the perfect starter for your meal-for-two.

Ingredients

  • 150g chargrilled capsicum, drained, thickly sliced
  • 150g chargrilled eggplant, drained
  • 4 artichoke hearts, thinly sliced
  • 1 tablespoon olive oil
  • 4 x 1.5cm-thick slices crusty white bread
  • 1 garlic clove, halved lengthways
  • 2 tablespoons basil pesto
  • 2 tablespoons purchased eggplant dip
  • 1/2 cup small basil leaves
  • lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 180°C. Preheat a grill on medium-high heat. Place capsicum, eggplant and artichokes on baking tray. Grill for 6 to 8 minutes or until hot. Cover to keep warm.
  • Step 2
    Meanwhile, brush both sides bread with oil. Rub both sides with garlic. Place on grill tray. Grill for 1 to 2 minutes or until golden. Remove and spread untoasted side with pesto. Grill, pesto-side up, for 1 to 2 minutes or until warm.
  • Step 3
    Place pesto toast on plates. Top with eggplant, capsicum, artichokes and a dollop of eggplant dip. Sprinkle with basil. Season with salt and pepper. Serve with lemon wedges.
  • High fibre
  • Low carb
  • Low sugar
  • Lower gi
  • Vegetarian

Nutrition

  • 2410 kj

    Energy

  • 33g

    Fat Total

  • 7g

    Saturated Fat

  • 14g

    Fibre

  • 15g

    Protein

  • 1413.44mg

    Sodium

  • 7g

    Carbs (sugar)

  • 49g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Annette Forrest
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

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