Crostinis recipe with vegetables and mozzarella

Learn how to make a very special roasted vegetable sandwich. This time we will use a ciabatta type bread, which we will fill with a mixture of grilled vegetables and a vinaigrette made with basil, lemon and oil… irresistible!

Everyone likes pan-fried vegetables, they are soft, delicious and melt in your mouth. Their combination is so varied that they can be served as a first course or as an excellent side dish for meat, as well as admitting a thousand condiments to give them our personal touch.

The crostini’s with vegetables and mozzarella that we will make next is an example of this, in this sandwich you can see the wide variety of preparations that can be combined and I hope you enjoy this wonderful healthy and delicious recipe.

Ingredients to make Crostinis with vegetables and mozzarella:

• 4 ciabatta breads
• 2 fennel bulbs
• 15 cubic centimeters of olive oil
• 2 red bell peppers
• 1 Zucchini
• 2 red onions
• 1 Eggplant
• 1 lemon squeezed
• 12 basil leaves
• 2 cloves of garlic
• 200 grams of mozzarella cheese
• 1 spring onion
• 1 teaspoon salt
• ½ teaspoon ground black pepper

How to make Crostinis with vegetables and mozzarella:

To prepare this rich vegetarian recipe we will start by washing and cutting all the vegetables. Then, we clean the fennel bulbs and cut them into four pieces, the peppers and the aubergine in slices, the sliced ​​zucchini, the red onion in rings and the onion, the garlic cloves and the basil finely.

Put the fennel on the grill lightly sprayed with oil, with the pepper, courgette and onion and cook for 5 minutes on each side.  When we have the first vegetables ready, we repeat the operation but with the aubergine. We roast for about 5 minutes on each side and reserve.

On the other hand, prepare a dressing by mixing lemon juice, salt and pepper in a bowl.  Emulsify with the rest of the oil, beating well and then add the basil leaves, the spring onion and the garlic. Cut the loaves in half, heat them in a toaster or grill on the crumb side without letting them brown, and start assembling the crostini’s. To do this, we spread each bread with the sauce and then put the reserved vegetables. To finish, place the sliced ​​mozzarella cheese on top and spread a little sauce on top again.  The crostini’s with vegetables and mozzarella are served together with the other half of the bread and that’s it. This vegetarian dish can be perfectly a lunch or a dinner. To enjoy!