Toast topped with roast vegetables and anchovies

Tosta de escalibada con Anchoas

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– Sliced bread
– 40 g aubergines
– 40 g courgette
– 40 g red bell peppers
– 40 g onion
– 1 can of anchovies
– Mild olive oil
– Salt


Preheat the oven to 190º C. Place the vegetables whole and in their skins onto a roasting tray, sprinkle with mild olive oil and place in the oven. When they are completely soft, cut into strips and put to one side. Cut the bread slices in half and toast. Top each slice of toast with the “escalibada” (roast vegetables) and place two anchovies, crossing each other, on the top. Garnish with some chopped chives.