Bruschetta with a spread of oven-roasted vegetables

Ingredients for 2 servings:

• 1 bulb(s) of fennel
• 1 bell pepper(s), orange
• 1 red bell pepper(s)
• 1 zucchini
• 2 tsp oregano, dried
• 1 handful of basil, chopped
• olive oil
• Sea salt, fine
• Black pepper, ground
• some lemon juice
• some balsamic vinegar, (wild garlic)
• 10 slices of ciabatta
• 4 garlic cloves, more or less to taste
• Oil, pizza pasta

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 220 degrees Celsius (top and bottom heat). Remove the outer leaves from the fennel and cut the fennel into approximately 2-3 cm pieces. Halve the bell peppers, remove the seeds, and also cut into approximately 2-3 cm pieces. Halve the zucchini lengthwise and remove the soft center, then cut into approximately 0.5 cm thick slices. Place everything in a bowl and add the oregano and chopped basil. Add a generous splash of olive oil and mix well. The vegetables should be nicely coated and shiny. Season with salt and pepper to taste. Spread everything on a baking sheet and place on the middle rack of the preheated oven. It will now take about 20 to 30 minutes until the vegetables are nice and soft and lightly browned. Remove and let cool slightly. Meanwhile, cut the ciabatta into approximately 1.5 cm thick slices and place on a baking sheet. Peel the garlic cloves and set aside. Chop the vegetables with a knife until they are slightly spreadable. Return them to the bowl and season with olive oil, lemon juice, wild garlic balsamic vinegar, salt, and pepper. Place the baking tray with the ciabatta slices on the middle rack of the oven, still preheated to 220 degrees Celsius, and leave them there until the slices have reached the desired color. It took us about 8 minutes. Remove the baking tray from the oven and rub the slices with the garlic cloves, then drizzle with a little pizza pasta oil. Place the slices on one or more plates and spread with the vegetable spread. TIP: You can use other vinegar instead of wild garlic balsamic vinegar, such as herb vinegar. You can also use olive oil instead of pizza pasta oil.