Supper

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Chargrilled Vegetable Bruschetta Rolls

Chargrilled Vegetable Bruschetta Rolls | Next Recipe ›

Chargrilled Vegetable Bruschetta Rolls

Method

  1. Preheat oven to 200 ° C.
  2. Remove the top ¼ of each roll. Remove the inside of bottom part. Use the inside for fresh crumbs in another dish.
  3. Mix the butter, olive oil and garlic. Brush the inside of each roll as well as the top with the butter mixture. Place on a baking sheet.
  4. Place a selection of fresh vegetables on a baking tray. Place the peppers skin side up. Flavour vegetables with mixed herbs and drizzle with olive oil.
  5. Place vegetables and buns in the preheated oven. Roast. Remove the rolls from the oven when light golden brown. Remove the vegetables from the oven when charred.
  6. Immediately place the pepper halves into a plastic bag, allow to rest and then remove the skins. Cut into large pieces.
  7. Fill each hollowed out role with a selection of the vegetables.
  8. Garnish with mozzarella cheese slices. Serve with toasted tops at the sides.

Ingredients

  • 4 Sasko Regular Plain Roll
  • 20 ml Olive oil
  • 20 ml Butter, melted
  • 1 clove Garlic, finely crushed
  • ½ Red pepper
  • ½ Yellow pepper
  • 16 Cherry tomatoes, halved
  • 1 Courgette, sliced
  • ½ Red onion, cut into chunks
  • 1 Spring onion sprig, chopped
  • 1 Celery stick, sliced
  • 60 g Mushrooms, cut in half
  • ½ Pimento (fresh or bottled)
  • 5 ml Mixed herbs, dried
  • 10 ml Olive oil for drizzling
  • 60 g Mozzarella cheese, slices