Saturday,21 July, 2018
Current issue | Issue 1190, (27 March - 2 April 2014)
Saturday,21 July, 2018
Issue 1190, (27 March - 2 April 2014)

Ahram Weekly

Sautéed vegetables on garlic bread

Serves 4-6
1 large French or German loaf (thickly sliced)
1 onion (chopped)
1/2 kg ripe hard tomato (deseeded, finely chopped)
1 large avocado (stoned, peeled, diced)
1 large red capsicum (deseeded, finely diced)
One handful stoned Kalamata olives (halved)
2 tbsp shredded basil
Garlic powder (to sprinkle)
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil + 1 tbsp (extra)
Salt + pepper + dried thyme

Heat a medium pan on high.  Add olive oil and lower heat to medium. Immediately add onion and capsicum. Stir only until translucent, then add thyme only and stir to combine. Remove from heat and stir in tomato, olives and avocado. Cover pan and allow to cool off completely. Stir in shredded basil and balsamic vinegar. Season with salt and pepper to taste. In the meantime, brush bread slices with extra tablespoonful of olive oil. Sprinkle on each slice a small amount of garlic powder. Arrange bread, in a single layer, on a large baking tray and toast in a preheated oven at 180 degrees; approximately five to seven minutes only. Top each slice of bread with the prepared mixture and serve.

add comment

  • follow us on