How about turning a drawer of gel legumes into a very charming entrance? It also works as a snack and even as a light dinner – serve with a salad.

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4 slices of Italian bread

¼ of broccoli

½ red pepper

½ cup (tea) medium-sized Japanese pumpkin

4 radishes

½ cup (tea) of homemade mayonnaise

Olive oil

Freshly ground salt and pepper

Appy Pie


Discard the leaves, cut the broccoli into small florets and transfer to a bowl. Wash it well under running water and let it drain through a sieve while preparing the other ingredients.

Wash and dry the peppers and radishes. Discard the cable, cut the pepper in half, discard the seeds and cut one of the halves into 2 cm squares. Cut the radishes into quarters.

Bring a chopper (or large non-stick frying pan) to medium heat. When heated, drizzle with a drizzle of olive oil and place the slices of bread. Let it brown for 1 minute on each side and transfer to a plate.

Keep the skillet over medium heat, drizzle with 1 teaspoon of oil and grill the vegetables in stages so that everyone is in contact with the bottom of the chopper – when stacked, the vegetables create water and cook in their own steam instead grilling. Season with salt and pepper and let it brown for about 3 minutes on each side, until toasted.

Transfer to a plate and repeat with the rest, basting the skillet with olive oil with each batch.To assemble the bruschettas: spread about 2 tablespoons of homemade mayonnaise over each slice of bread, cover with grilled vegetables and serve next.

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