Grilled vegetable and haloumi bruschetta
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Time to make:
30 mins, prep 20 mins, cook 10 mins
$4.95 per serve
(at time of publication)
Full ingredients list:
- 150g pumpkin, thinly sliced
- 1 bunch asparagus, trimmed, halved lengthways
- 1 red capsicum, cut into thick strips
- 2 medium zucchinis, thinly sliced lengthways
- 4 green onions, halved
- 100g button mushrooms, thickly sliced
- 150g eggplant, sliced
- 120g haloumi, sliced
- 8 slices sourdough bread
- cooking oil spray
- 1 clove garlic, halved
- 2 tablespoons torn basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat barbecue or chargrill to high. Spray all the vegetables, haloumi and bread with oil and place on barbecue. Cook vegetables, turning once, and remove as cooked. Keep warm. Cook bread for 1–2 minutes on each side, or until crisp. Rub one side of bread with garlic. Grill haloumi for 1 minute on each side, until warm and soft.
Step 2 Place bread on a platter in a single layer and top with grilled vegetables and haloumi. Scatter with basil and season with black pepper before serving.
Slice the vegetables into thinner strips after cooking if you prefer them less chunky.
This recipe is not suitable for those following a low-sodium diet
About this recipe
First published: January 2011