Step 1

Preheat the oven to 220° (hot air). Cover a baking tray with baking paper.

Step 2

Mix the sweet potato, peppers and red onion with a spoonful of olive oil. Season with salt and pepper.

Step 3

Spread the vegetables in a single layer on the baking tray and place in the center of the oven. Bake for 12 to 15 minutes or until the vegetables are tender and golden brown.

Step 4

Drizzle some olive oil over the bread slices. Place in the oven for the last 5 to 10 minutes until crisp and golden. Rub the garlic clove into each toast.

Step 5

Spread each slice of toast with a generous spoonful of Pa’lais Garlic & Fine Herbs.

Step 6

Mix the roasted vegetables with the chopped basil and divide over the toasts. Finish with basil leaves and freshly ground black pepper.

Tip 1

Also delicious with roasted beetroot and fennel as topping.

Tip 2

Replace the basil with chives, flat parsley or mint!