Bruschetta with hummus, roasted vegetables and basil
| Serves |
|---|
| 4 |
Ingredients
- 3 zucchini, sliced into ribbons with a vegetable peeler
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 1 red onion, cut into thin wedges
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1/2 cup basil, roughly torn
- 8 slices wholegrain bread, toasted
- 160 g low-fat hummus
- rocket
Preheat the oven to 200°C.
Place the zucchini, capsicum, onion and garlic in a baking dish, drizzle with olive oil and toss to coat. Roast for 10 minutes or until the vegetables are soft. Stir in the basil.
Top each slice of toast with hummus and some of the roasted vegetable mix. Serve with rocket leaves.
1 serve = 1/2 unit protein, 2 units carbohydrates, 1 1/2 units vegetables, 1 unit fats
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