Sunday, November 25, 2012
Recipe: Mediterranean Vegetable Baguette
Mediterranean Vegetable Baguette (serves 1)
1 demi baguette (warm: optional)
4 thick slices roasted aubergine in olive oil (use deli, or roast your own)
1 tbsp olive oil
1 small clove garlic, crushed
½ green pepper, diced
4 chestnut mushrooms, quartered
1 tsp sundried tomato paste
Salt and pepper
1. Fry the peppers, mushroom and garlic in olive oil, for 10 minutes. Mix together the cantrafrais and sundried tomato paste. Open up the baguette. Spread both sides with the sundried tomato cantafrais.
2. Arrange the slices of aubergine, and the hot fried mushrooms and peppers. Press together, slice and serve!