Serves

6

Ingredients

I pack of Bimbo wholemeal mini toasts • 150g vine tomatoes • 150g aubergine • 150g prepared pumpkin • 150g courgette • 100ml extra virgin olive oil • 50g shallots • 30g parsley • 3g ground black pepper • 50g Centrone dried tomatoes in sunflower oil • 1 bunch of fresh oregano

Method

Finely slice the aubergine, the courgette and the pumpkin and then cut into thin strips, and finally into little cubes • Removing the skin tomatoes, and keeping only the outer part • Chop the shallot and parsley and keep for later • Sautee the chopped shallot in olive oil and add the aubergine, cooking for a little • Add the courgette and a few minutes later the pumpkin, seasoning with salt and pepper • The vegetables should remain just cooked, so as not to fall to pieces • Add the chopped parsley and place to one side until cooled • Chop the dried tomato and add to a little of marinade oil • Spread onto the toasts • Place small portions of the vegetable tartar mix onto each toast, decorating with a little triangle of parmesan cheese and tiny sprig of fresh oregano