TRU Recipe

A quick and easy gluten and wheat free pasta salad from our sister brand, Dietary Specials, perfect for entertaining and parties.

Serves: 3-4	35 minutes	10 - 15 minutes

Makes 16 crostini

Ingredients

1 packet of Dietary Specials Rustic rolls
1 small aubergine
olive oil
2 -3 cloves garlic - crushed
1 medium red pepper, deseeded
1 medium courgette
1tbsp balsamic vinegar
115g button or chestnut mushrooms
1 tbsp tomato puree
Basil to garnish

Method

1. Prepare aubergine by slicing into 2cm slices and sprinkling with salt, leave for 30 minutes; this will draw the water from the vegetable. Rinse and pat dry with kitchen paper, then cube.
2. Cube the courgette and red pepper, quarter the mushrooms.
3. Preheat the oven to 180°C/160˚C Fan /Gas Mark 4.
4. Cut the ends off the rolls and then cut into 4. Place the bread slices onto a baking sheet, sprinkle over crushed garlic and drizzle with olive oil.
5. Place the baking sheet into the oven for 10 minutes or until the bread is crisp. You may need to turn them over halfway through.
6. Heat a heavy based frying pan; add 1 tablespoon of olive oil and heat through, place in all the vegetables and fry for 5 minutes.
7. Mix together the tomato puree and balsamic vinegar, add to the vegetables.
8. Place vegetables on top of the crisped bread and serve immediately, finishing with a few sprigs of basil.


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