Roast Vege Toasties

Nothing goes to waste here! These terrific toasties give new life to leftovers.

The ingredient of Roast Vege Toasties

• 4 cups mixed vegetables chopped such as pumpkin sweet potato and carrot
• 1 garlic bulb cloves separated
• 2 teaspoons chopped herbs such as rosemary thyme or sage
• 1 handful baby rocket
• 50g blue cheese
• 50g feta
• 2 tablespoons extra virgin olive oil plus extra to serve
• 8 slices sourdough bread
• 1 2 cup nuts toasted coarsely chopped such as walnuts almonds or pine nuts
• 1 tablespoon balsamic glaze

The Instruction of roast vege toasties

• preheat the oven to 200c 180c fan forced line 2 baking trays with baking paper and place the vegetables garlic and herbs on the prepared trays drizzle with oil season and toss to combine roast for 30 minutes or until the vegetables are golden and tender
• lightly grill or toast bread gently squeeze roasted garlic out of skins into a bowl lightly mash with a fork thinly spread garlic over the toast top with the roast vegetables sprinkle with the cheese salad leaves and nuts drizzle with the balsamic glaze and extra oil

Nutritions of Roast Vege Toasties

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation