Vegetable Crostini

Ingredients

• 0.5 Zucchini
• 0.5 eggplant
• 1 Carrot
• 2 red bell pepper halves
• 2 Garlic cloves
• 1 sprig rosemary
• 5 tbsp olive oil
• Sea salt
• pepper (ground)
• 1 handful small chanterelles
• 2 Spring Onions
• 1 handful watercress (green and red)
• 2 tbsp black olives (pitted)
• 4 slices white bread

Instructions

1. 1.

   Wash, trim, and slice the zucchini and eggplant lengthwise into 3–4 mm thick rounds. Peel the carrot and cut into ~3 mm thick rounds. Wash, halve, peel, and cut the red bell peppers into wide strips.

2. 2.

   Preheat the oven to 120 °C fan.

3. 3.

   Arrange the vegetables in overlapping layers on a parchment‑lined tray. In a small bowl press the garlic cloves, rinse the rosemary, shake dry, strip leaves, and roughly chop. Mix with olive oil, then brush onto the veggies and season with salt and pepper. Sprinkle chopped chanterelles over the vegetables. Roast for about 25 minutes.

4. 4.

   Wash and trim the spring onions, slice into thin rings. Pick watercress leaves. Roughly chop black olives.

5. 5.

   Toast the bread slices until golden brown. Remove the roasted vegetables from the oven and portion them with a sharp knife. Carefully lift the tray with a spatula or turner and place the veggies on the toasted bread. Sprinkle with spring onion rings, olives, and watercress before serving.