A colourful selection of vegetables smothers toasted french bread and glistens with melted Gruyere for satisfying late morning munching.
ingredients
serves 4
1 tablespoon olive oil
1 medium red onion, peeled and thinly sliced
1 medium red pepper, de-seeded and cut into rings
2 medium carrots, peeled and thinly sliced
2 medium zucchinis, trimmed and thinly sliced
1 cup tomatoes, skinned, de-seeded and chopped
1 level teaspoon chopped fresh oregano
Freshly ground black pepper
2 baguettes, each about 12 inch and 7 ounce
7/8 cup grated Gruyere cheese
method
1. Heat the oil in a skillet, and cook the onion in it, covered, for about 5 minutes, until it is transparent. Mix in the red pepper, carrots and zucchinis, then cover and cook for another 8 - 10 minutes.
2. Stir in the tomatoes and oregano and season with black pepper. Cook, uncovered, for 2 minutes more to evaporate the liquid.
3. Cut the baguettes in half lengthways and toast them lightly on both sides under a moderately hot grill.
4. Spread the vegetables over the baguettes and sprinkle with the Gruyere. Grill for 1 minute, or until the cheese has melted. Serve the baguettes at once while hot and crisp.
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more information
For a picnic, cool the baguettes, then wrap individually in waxed or greaseproof paper.
