This beautiful bagel recipe uses mushrooms, feta, pumpkin, tomato and basil pesto. Just the perfect vegetarian lunch for two.
2 bagels (we love ABE’S Real Bagels magnificent multigrain)
Half a small pumpkin, peeled and sliced
4 Portobello mushrooms (we love Meadow Mushrooms)
1 red capsicum, cut into wedges
Olive oil (we love Olivado)
Salt and pepper
Balsamic vinegar or glaze
3 tablespoons basil pesto
Handful baby spinach leaves
Handful cherry tomatoes, halved (we love Vintage Harvest)
100g feta cheese, crumbled
1. Oil a roasting dish and roast the pumpkin slices, mushrooms and capsicum wedges until pumpkin is tender.
2. Drizzle with desired Olivado oil and balsamic glaze.
3. Split and toast bagels and smear with pesto.
4. Top with roast veggies, spinach leaves, halved cherry tomatoes and crumbled feta.
5. Stack and serve.
Use hummus instead of pesto – or both and add more veggies to suit!