Toasted bread with marinated vegetables

Toasted bread with marinated vegetables

Serves 4
20 minutes


16 slices of country style bread
1 carrot
1 leak
1 celery stalk
1 red bell pepper
all very finely chopped
some parsley and basil leaves
1 glass of white wine
1 glass of white vinegar
1 tablespoon sugar
4 tablespoons extra virgin oil


To make the marinated, put the wine, vinegar, sugar and salt in a saucepan, bring to the boil and pour over the vegetables and leave to marinate for at least 80 mins.
Strain the vegetables and put in a clean bowl, drizzle with the olive oil and season with salt according to taste.
Put the slices of bread on a baking tray and toast in a preheated oven at 180 deg (gas 4) temperature, for a few mins until crisp.
Put a spoonful of marinated vegetables on each slice and serve hot with basil and parsley.
You can preserve the chopped vegetable in glass jars and keep even for 2 months.
Sterilize the jars, fill with the drained vegetables, cover with oil, and close tightly with a screw top.
Put jars in a big pan, fill with water, till it reaches the middle of the jars and bring to boil on a slow flame for 30 mins.
Leave the jars in the sauce pan until the water cools down completely before removing.

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