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Sunflower and Chia Seed Bread Cups with Roasted Mediterranean Vegetables

Serves: 6

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Vegan Friendly

Bread cups! What an inspired way to present fillings!

Sunflower and Chia Seed Bread Cups with Roasted Mediterranean Vegetables Recipe: Veggie


6 slices Burgen Sunflower & Chia Seed Bread, crusts removed
1 large courgette, trimmed and chopped
1 large red onion, roughly chopped
1 yellow pepper, seeded and cut into chunks
1 garlic clove, crushed
1 tbsp fresh chopped rosemary
1 tbsp sunflower oil
125g cherry tomatoes


  • Preheat the oven to 200C/400F/Gas 6. Gently press the sliced bread into six holes in a muffin tin, pressing the bread into the base.
  • Toss together the courgette, red onion, yellow pepper, garlic, rosemary, sunflower oil and cherry tomatoes, and spread into a roasting tin large enough for the vegetables to be in a single layer. Roast for 20 minutes on the top shelf of the oven. Stir well.
  • Arrange the bread cups on the middle shelf of the oven underneath the vegetables and cook both for an extra 10 minutes until the bread cups are beginning to toast.
  • Remove the bread cups and stand them on a clean baking sheet. Divide the roasted vegetables between the cups and bake for five minutes to crisp up. Scatter with fresh basil leaves to serve.
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