The idea behind this is to combine any of the following vegetables, chopped rather thinly: Brussels sprouts, fennel, onions, leeks, mushrooms, cauliflower, cabbage, garlic or broccoli. Season them with olive oil and salt, toss them well in a large mixing bowl and then roast in a hot oven. You really can't go wrong.
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Add the shallots, fennel, leek, onion, cabbage and olive oil to a large mixing bowl and toss well with salt, making sure everything is very evenly seasoned. Spread out on a sheet tray.
- Roast, checking the vegetables every 15 minutes and moving them around using a spatula, until perfectly roasted, about 45 minutes total. Allow to cool for at least 15 minutes before using them.
- Toast the bread slightly while the oven is hot and the vegetables are cooling. Spread the vegetables over the bread evenly, top the vegetables with the pea shoots and feta cheese and cut into serving-size pieces.
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