We love bruschetta’s, summer and cozy eating outside during a barbeque. We combine these delicacies together with a nice drink and a good company. Et voilà: the perfect vegetarian barbecue recipe from Nutritious and Fast is born. To enjoy!

What do you need?

  • 1 baguette on (land) bread as desired
  • sweet red peppers
  • arugula
  • Parmesan cheese flakes
  • 1 eggplant
  • 1 mozzarella ball (as desired)
  • pesto (as desired)
  • plastic bag (especially for hot preparations)
  • olive oil
  • sea salt

Make, shake & bake

  1. Heat up the barbecue.
  2. Cut the vegetables longitudinally in large pieces and remove the seeds and seeds from the peppers.
  3. Place the vegetables with the peel to the fire on the barbecue.
  4. Leave until the peel of the pepper and aubergine is completely blackened.
  5. Put the pieces of pepper, eggplant, and zucchini in a lockable drum or in a plastic bag intended for hot preparations,
  6. Let them cool down (about 20 minutes) and the scorched skin will come loose.
  7. Meanwhile, toast the bread with some olive oil and sea salt. (you can also let the mozzarella melt with it now). Then spread some pesto before you start investing.
  8. Remove the vegetables from the sealed drum or bag and wipe the blackened surface with your fingers and use the pepper for your dish.
  9. Cover the bruschetta with the vegetables, season with some sea salt and finish with the Parmesan cheese, Mozzarella, and the arugula. Enjoy!

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