An easy appetizer, this recipe combines classic flavours which give your taste buds a joy ride. The goodness or grilled vegetables and feta cheese topped on crisp bread.
½ zucchini (courgettes), sliced
½ capsicums (bell peppers), sliced
½ lemons rind, chopped
1 tsp of canola oil, divided
cracked black pepper
1 slice sourdough bread
2-3 sprigs basil leaves
25 g of baby spinach leaves
50 g of feta cheese, crumbled
Place zucchini, capsicum, lemon, ½ tsp of canola oil, salt and pepper on baking tray and toss to coat.
Brush bread with remaining canola oil and place on separate tray. Place under a pre-heated hot grill and cook for 2 minutes, turning bread and cooking for a further 2 minutes or until golden. Set aside.
Cook vegetables and lemon for 10 minutes or until golden. Top bread with zucchini, capsicum, basil, spinach and feta and squeeze over lemon to serve.
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