Légumes Rôtis sur Petits Toasts


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This colourful and adaptable vegetarian dish works equally well hot or cold, as a snack, a starter or a main course with salad. The trick is in the efficient cooking of all the vegetables. The oven must be hot so that they roast quickly and retain their individual textures and colours.


  • 2 onions
  • 3 courgettes
  • 2 red peppers, cored
  • 2 aubergines
  • 4 tbsp olive oil
  • 6 slices sourdough bread
  • 2 cloves of garlic, peeled
  • sea salt
  • freshly ground black pepper


    Heat the oven to 190°C/gas 5. Cut the onions into wedges and the remaining vegetables into roughly 4cm chunks. Put in a large roasting tin, coat with the olive oil and place in the hot oven. Roast for 25 minutes, then take them out, mix them up (to ensure even cooking) and return to the oven for a further 10 minutes. Meanwhile, toast the sourdough and rub with the garlic. Take the vegetables out of the oven, season and serve with the warm garlic toasts.