Roasted Vegetable Toast

Instructions

1. Step 1

   Preheat the oven to 220°C.

2. Step 2

   Prepare the zucchini, red bell pepper, red onion, cherry tomatoes, and garlic on a cutting board. Place them in a mixing bowl and toss with 2 tbsp (30 ml) olive oil, the salt, and black pepper.

   Ingredients used: 250.0 gr Cherry Tomato, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Red Onion, 4.0 gr Salt, 1.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Spread the vegetables in a single layer on a baking sheet and roast until they begin to soften and brown.

   Timer: 15 min (fixed)

   Cookware: baking sheet

4. Step 4

   Arrange the sourdough slices on a second baking sheet and brush both sides with the remaining 1 tbsp (15 ml) olive oil.

   Ingredients used: 4.0 piece Bread, 15.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

5. Step 5

   Place the bread in the oven and continue roasting the vegetables while the bread becomes crisp and golden. Turn the bread once halfway through.

   Timer: 8 min (fixed)

   Cookware: baking sheet

6. Step 6

   Spread the ricotta over the toasted bread. Spoon the roasted vegetable mixture on top, drizzle with balsamic vinegar, and finish with basil.

   Ingredients used: 15.0 ml Balsamic Vinegar, 10.0 gr Basil, 200.0 gr Ricotta Cheese

   Cookware: spoon