Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 medium red onion, peeled and finely diced
- 2 medium capsicum, mixed colours, de-seeded and finely diced
- 12 baby tomatoes, quartered
- 2 cloves garlic, peeled and mashed
- 1 small cucumber, finely diced
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 2tablespoons honey
- 8 slices sourdough bread
- 4 sprigs basil
Nutrition per serving
2030kJ / 485Cal
2030 Kilojoules or 485 Calories
23% of daily energy intake*
Protein
12.0grams
Fat
13.3grams
Carbs
76.2grams
Sugars
20.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Delicious garden fresh vegetables on a crusty base with a sweet and salty dressing.
Method
Step 1 of 4
Finely dice all the vegetables and mix together in a bowl.
Step 2 of 4
Combine 1 tbs oil, balsamic and honey in a small bowl and set to one side.
Step 3 of 4
Brush the sourdough with the remaining oil. In a saucepan on medium head, lightly toast the break for about 1 minute on each side.
Step 4 of 4
Remove the bread from the pan, drizzle with the sauce and garnish with some basil leaves.
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