Vege Melts

So I made these a while back for a simple dinner idea. They went down a treat!

Ingredients:

1 x Eggplant
3 x Courgettes
3 Medium tomatoes
1 x Red onion
1 x Capsicum
1 x spring of spring onion (chopped)
1x Loaf of bread
1 Tblsp garlic (chopped finely)
50g Butter/ Margarine
Mixed herbs
1 1/2 cups grated cheese
Salt and Pepper


Lets get this show on the road...

For this meal I used a heavier bread, full of grains and other good stuff.
Make sure to choose a loaf big enough for each person to have a slice and a half.

First is the laborious task of nicely slicing your vegetables.
Slice the onions into thin rings, and the capsicum into 1cm (ish) thick  slices.

Chop off the ends of your courgettes, and slice them length ways, again around 1 cm thick.

Chop off the spikey end of your eggplant, and slice it length ways, one more time now - 1 cm thick (issssshhhhh).
Pop the eggplant onto a baking sheet and rub a little oil over them.

Slice your tomatoes, you get the idea on how thick by now.
Ive emphasised the thickness as it insures everything cooks evenly...see...clever!

Pop the courgettes, and capsicums on a baking sheet of their very own.
And head them into a 180C oven, along with the eggplant, for around 20 minutes, or until just turning goldeny roastiery...

Meanwhile, heat some oil in a frypan.

Cook your onions, try to maintain their circles by cooking them flat. Set aside.

Do the same for the tomatoes. Set aside.

Slice your bread.

Combine the butter/marg, garlic, and herbs.

Spread the butter mix on one side of each slice of bread.

ASSEMBLAGE TIME!!!

First the eggplant...

Then the courgettes...

Then the matos...

Then the prince caspians...

Then the onions...

Then the cheese...and a little salt and pepper...

Bake them on  baking sheet at 180C until the bread is just starting to toast, and the cheese is bubbling.

Top with a little chopped spring onion and enjoy!


- Bridget