Gluten Free: Sunflower & Chia Seed
Breadcups with Roasted Vegetables
6 slices Burgen Gluten Free Sunflower & Chia Seed bread, crusts removed
1 large courgette, trimmed and roughly chopped
1 large red onion, roughly chopped
1 small yellow pepper, deseeded and cut into chunks
1 garlic clove, crushed
1 tablespoon chopped fresh rosemary
1 tablespoon sunflower oil
125g cherry tomatoes
Fresh basil leaves to garnish
- Preheat the oven to 200 °C/ fan oven 180 °C/ gas mark 6. Gently press the sliced bread into 6 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, turning frequently.
- 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 a further 5 minutes to crisp up. Scatter with fresh basil leaves to serve.