Sunflower and Chia Seed Bread Cups with Roasted Mediterranean Vegetables

Name: Sunflower and Chia Seed Bread Cups with Roasted Mediterranean Vegetables
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: British
Ingredients: 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

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

Ingredients
Method

Ingredients:

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

method:

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.

Print Recipe www.burgenbread.com