Bread and Vegetable Boats



Rustic Baguette

Passata Rustica

Shredded Cheese

Natural Yogurt (optional)

1 red onion

1 yellow capsicum

1 red capsicum

1 cup of broccoli florets

1 cup of sliced mushrooms

Dried oregano

Garlic Granules


Halve your baguette(s), spread passata on to the bread as thickly as desired, sprinkle shredded cheese over sauce, top with a sprinkle of oregano and garlic granules. 

Lay on top of the sauce and cheese your desired vegetables.  My favourites are broccoli, mushroom, capsicum, and red onion but honestly the sky is the limit. Put on what you love.

Dollop in various spots your natural yoghurt (if you chose to use it) and then top the whole thing off with more cheese and herbs.

***It is winter as I write this so I have not suggested fresh herbs but if your read this is a warmer season fresh basil or chives would be great***

Place under a grill or in the oven for 5-10 mins before checking in on it.  Keep your eye on it from that point and cook until the cheese if lightly browned.

***If you are worried about certain vegetables like the broccoli not cooking cover the boats with foil and leave it in the over for another 10 mins.  The foil will stop the veg and cheese from burning but the heat will still cook the veg***


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