They say that brevity is the sister of talent, and the real beauty lies in simplicity. Perhaps this is about bruschetta with bright and fragrant vegetable caviar from squash, pumpkin, carrots and tomatoes. The main thing here is to cut vegetables as small as possible, but equally.
Ingredients
Step-by-step cooking recipe
Cut all the vegetables into the smallest cubes. Put the carrots and pumpkin in a baking dish and put them in the oven at 200 degrees for 20 minutes.
Fry the zucchini in olive oil for a couple of minutes, send tomatoes and vegetables from the oven to it. Simmer everything together for another 5 minutes.
Add salt, curry and crushed garlic, mix the vegetable caviar well and remove from heat.
Cut the baguette into slices of about 1 cm and fry on both sides.
Arrange the vegetable caviar on the bruschetta and garnish with parsley leaves.
