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Toasted Garlic Turkish Bread with Roasted Vegetables and Feta

Toasted Garlic Turkish Bread with Roasted Vegetables and Feta

INGREDIENTS

Gourmet Garden Chunky Garlic
Gourmet Garden Mediterranean Stir-In Seasoning
Gourmet Garden Lightly Dried Basil
Gourmet Garden Lightly Dried Chilli (optional)
1 Large Turkish bread, halved horizontally
1/4 cup olive oil
4 tomatoes, diced
1 eggplant, thinly sliced widthways
1 red capsicum, deseeded and cut into thin strips
1 green capsicum, deseeded and cut into thin strips
Half a red onion, thinly sliced
3 tablespoons of Balsamic vinegar, extra for serving if desired
1 teaspoon sugar
150 g Fetta cheese, drained and finely crumbled

METHOD

1. Get your Baby Q on. While it’s heating, mix 4 chopped tomatoes, and 2 tablespoons of Gourmet Garden’s Chunky Garlic in a large bowl. Spread over the Turkish bread and set aside. In the same bowl, combine a good squeeze of Gourmet Garden Mediterranean Stir-In Seasoning with the olive oil and another generous squeeze of the Gourmet Garden Chunky Garlic.

2. Lay the eggplant slices and capsicum strips on a camping baking tray and brush sparingly all over with some of the oil. Roast in the Baby Q for 8 minutes until the slices are just beginning to soften. Turn and roast for a further 8 minutes.

3. Stir the Balsamic vinegar and sugar into the remaining oil. Add the red onions, chilli flakes (if using) and some pepper to season. Add the roasted capsicum strips and mix well.

4. Top the bread with half the mixed capsicum mixture, cover with overlapping eggplant slices, then pile the remaining capsicum mixture on top, drizzling over any remaining oil in the bowl. Place the bread on the same baking tray that was used for roasting the vegetables. Top with the fetta, pressing it down lightly with a fork, sprinkle with some Gourmet Garden Lightly Dried Basil and roast for 10 to 15 minutes until the fetta is melted and golden and the vegetables are browned. Drizzle with some more Balsamic and enjoy!

Thinly sliced ham or salami can be layered on for carnivores!

Recipe by: Julieen Dungey
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