Roasted vegetables and white bean bruschetta
Roasted vegetables and white bean bruschetta
I love open-faced sandwiches on really good bread. This recipe is a twist on traditional bruschetta. Roasting the vegetables gives them a sweetness and the balsamic vinegar finishes them perfectly. Try it as a meal or appetizer.
Yields: 4-6 servings
Ingredients
1 cup white beans cooked[i]
5 to 6 cloves of garlic – roasted
8 cups vegetables – large chop – roasted (mushrooms, zucchini, eggplant, peppers and onion)
1 cup fresh tomatoes
2 tablespoons preserved lemons finely chopped or lemon rind
Olive oil, salt and pepper for roasting
Steps
Preheat oven to 400 F.
Cut the vegetables into ½ inch chunks, so they hold their shape during roasting.
Place the vegetables, including the tomatoes on a baking sheet. Toss them with a little olive oil, salt and pepper. Cut the top off the garlic bulb and place it on the baking sheet with the vegetables. Roast until vegetables start to soften and lightly char.
Remove them from the oven. When they are cool enough to handle, give them a rough chop. Put them in a serving bowl.
In another bowl, combine the garlic and cooked beans. Mash lightly. Add salt and pepper to taste.
Add the beans to the vegetables. Add preserved lemons and toss with balsamic vinegar.
Serve on crusty buns.
[i] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer for about 30 minutes - until the beans are tender. I usually make a large batch and freeze in 1 or 2 cup serving sizes. You can also use salt-free canned beans for this recipe.
