Roasted vegetable bruschetta

Out of ideas for snacks that are both healthy and tasty? We have a solution for you! Crispy bruschetta topped with roasted vegetables and anchovies. This fresh, Mediterranean classic is always a hit. Keep reading to find out how to make this recipe that pairs perfectly with Sangre de Toro Rosé.


  • 1

    First, preheat the oven to 210°C.

  • 2

    Brush the red pepper and aubergine with olive oil.

  • 3

    Place them on a baking tray and roast for 30 minutes.

  • 4

    Once roasted, peel and cut into strips.

  • 5

    To really bring out the flavour, sprinkle the roasted vegetables with olive oil and salt to taste.

  • 6

    Cut the bread into slices and toast.

  • 7

    Make your bruschetta by placing some red pepper and aubergine strips on top of each piece of toasted bread, and then add three anchovy fillets on top of each one.

  • 8

    Now it’s just time for the final ingredient… a glass of Sangre de Toro Rosé as the perfect match for your bruschetta. Cheers!


1 Red pepper
1 Aubergine
1 Tin of anchovies
Crusty bread
Olive oil
Salt and pepper