The Anti-Anxiety Cookbook by Jennifer Browne

Author:Jennifer Browne
Language: eng
Format: epub
ISBN: 9781510743021
Publisher: Skyhorse
Published: 2019-04-14T16:00:00+00:00

ROASTED VEGETABLE BRUSCHETTA

Makes 12–16 (v)

We’ve all had the traditional tomato-based bruschetta, and yes, it’s amazing. You want to know what’s even better? This variation. A lovely twist on an old favorite—and that’s high praise coming from me, because I could totally live on traditional bruschetta. (But it looks like I won’t have to.) To make this vegan, omit the goat cheese.

INGREDIENTS

METHOD

1 large zucchini

1 Japanese eggplant

3 tbsp. extra-virgin olive oil, divided

12 cherry tomatoes

½ bulb of garlic

1 lemon, juice only

1 tbsp. dried basil

1 tbsp. dried oregano

Salt and pepper to taste

1 whole-grain baguette, sliced into rounds

2 tbsp. goat cheese, optional

Preheat the oven to 375 degrees Fahrenheit. Slice zucchini and eggplant into half-inch circles and toss gently with 2 tbsp. of the olive oil. Place in a single layer on a baking sheet and add tomatoes and garlic. Drizzle vegetables with remaining olive oil. Bake for 25–30 minutes until tender, and then allow to sit for 10 minutes.

Once the veggies are cool(ish), dice the cooked zucchini and eggplant and place into a mixing bowl. Remove the skin from the tomatoes and garlic. Roughly chop and add to the same mixing bowl. Add the lemon juice, basil, oregano, salt, and pepper. Gently stir.

Place baguette rounds on a baking sheet in a single layer. Spread the mixture onto baguette slices and bake for about 10 minutes until heated through. Once done, remove from oven, top each slice with goat cheese (or don’t), and enjoy!

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