bruschetta with vegetables

1 bread

1 large tomato, grated on a coarse grater

1 tablespoon of oregano

1 zucchini, sliced

1 eggplant, sliced

2 tablespoons tahini

200g. mushrooms

3 tablespoons olive oil

Salt and freshly ground pepper

1 ½ cup of cottage cheese

Cut the bread into slices about 1 cm thick (we will not use the corners). Bake the slices in the oven or on the barbecue or if you want more easily in the toaster.

In a non-stick pan with little oil in a pan or in the oven with greaseproof paper, spread the vegetables and cook for a while. While the slices of bread are still warm, spread over first the tahini and then the tomato, vegetables and mushrooms, salt and pepper and sprinkle with oregano.

Sprinkle with olive oil and serve.


Made in Grafix