NATIONAL VEGGIE WEEK: ROAST VEGGIES & BRIE MELT

National Vegetarian Week

It’s OFFICIALLY the perfect time to top up on your 5-a-day. And do we have the perfect recipe for you… chopping board at the ready!

Ingredients per person

1 large slice of sourdough bread grilled
100g roasted vegetables (a mixture of red, orange and yellow peppers is always yummy and colorful but you can add mushrooms, onions, courgette, aubergine…whatever you may have at home)
20g-30g vegetarian brie cut into pieces
2 sun dried tomatoes roughly chopped
cloves for garnish

Slice and roast your the vegetables of your choice in your oven at 220 deg until soft and a little toasty at the edges. Add the sun-dried tomatoes and mix.

Toast the sour dough bread

Pop the veggie mix on top of the toast and sprinkle with brie and pop back in the oven or under the grill for a few moments till the brie starts to melt.

Sprinkle with chives and enjoy.

This dish is available at our in-house café Saucer & Spritz in Tottenham Court Road.  Remember to share pics of your roast veggie & brie melts with us @Oasisfashion

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