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Canapé of houmous and grilled vegetables
Canapé of houmous and grilled vegetables
Ingredients:
100g Ribella houmous, 50g fresh peppers, 50g mushrooms, 50g tomato, 50g courgette, 1 clove of garlic, oil, salt.

Preparation:
Preheat the oven to 50ºC. Cut a baguette into slices and toast in the oven for about 30 minutes. Slice the vegetables into strips, salt them, and leave them to rest for a while.
Oil a grill pan and grill the vegetables for about 5 minutes, and then place them on kitchen paper to soak up the oil.
Rub garlic into the toasted bread and spread Ribella houmous over it.
Place the grilled vegetables on the bread and sprinkle with sesame seed if desired.