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The Ideal Home and Garden - - Food Fetish -

Pre­heat the oven at 375oF/190oC, us­ing a round cookie cut­ter cut out 7-8 rounds from the bread slices and keep aside.

Toss the chopped veg­eta­bles in 1 tbsp olive oil. Add dried basil and oregano, and sea­son with sea salt and pep­per.

Spread the veg­eta­bles in a bak­ing dish and roast in the oven for 15 min­utes. Brush one side of the bread slices with the re­main­ing olive oil and spread a small amount of basil pesto on top.

Place the roasted veg­eta­bles on top of the pesto and put it in the oven for 12-15 min­utes, un­til the bread looks a lit­tle toasted from the sides.

Take out of the oven on a wire rack and serve warm.

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