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Warm Vegetable Salad

A light summer meal of roasted vegetables tossed with cream cheese, fresh grape tomatoes and optional anchovies served on sour dough bread. Quick and easy after work meal.


  • 1 red capsicum

  • 1 eggplant

  • 3 zucchini

  • 1 punnet of grape tomatoes

  • 1 block of light Philadelphia Cream Cheese

  • 1 tin/jar of anchovies

  • 1 loaf of sour dough bread


  • 1.

    1) Slice the eggplant and zuchinni and roast in oven on 180 degress for 35-40 minutes in a lightly oiled roasted dish

  • 2.

    2) Remove core and seeds from capsicum, slice and grill until skin blackens. Place in a plastic bag to sweat and then easily remove the skins

  • 3.

    3) Slice grape tomatoes in half and place in large salad bowl with cubes of philly cheese

  • 4.

    4) Toss through eggplant, zuchinni and capsicum

  • 5.

    5) Arrange on top of a thick slice of sour dough bread

  • 6.

    6) Top with anchovies if desired

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