Oven Roasted Wild Mushrooms and Vegetables with Smoked Buffalo Mozzarella on Bruschetta


This dish brings out the flavour of the mushrooms and vegetables. It makes an excellent light meal or a starter when entertaining, or as a buffet dish for a large party.

6 Portions
Prep: 20 minutes
Cook: 30 minutes


Roasted Mushrooms and Vegetables

  • 300g mixed wild mushrooms, cleaned, sliced and small ones left whole
  • 100g button mushrooms, sliced
  • 100g Portobello mushrooms, sliced
  • 2 medium aubergines, sliced into even pieces lengthwise
  • 2 courgettes, sliced into medium slices lengthwise
  • 400g plum or vine ripened tomatoes, quartered or small ones halved
  • 6-8 sprigs of thyme
  • 6 sprigs of rosemary
  • 1 tbsp dried oregano
  • 3 garlic cloves, crushed
  • 100ml virgin olive oil
  • maldon salt and freshly ground black pepper


  • 12 slices of Bruschetta or a similar bread
  • 120ml virgin olive oil
  • 1 large garlic clove, crushed
  • 1 tbsp dried mixed herbs
  • maldon salt

To Serve

  • 2 generous handfuls of rocket
  • 400-500g smoked buffalo mozzarella, roughly diced
  • 3 tbsp parmesan shavings
  • 2 tbsp extra virgin olive oil
  • 3 tsp balsamic vinegar


  1. Roasted Vegetables: Pre heat an oven to 200°C. Place the mushrooms and tomatoes on an oven tray and toss them with some of the crushed garlic, 1/2 tbsp of oregano, 4 sprigs of rosemary, 30ml olive oil, maldon salt and freshly ground black pepper.
  2. Place the courgettes and aubergines on a separate oven tray and toss them with the remaining garlic, thyme, oregano, rosemary, olive oil and seasoning.
  3. Place the vegetables in the preheated oven and cook them for 20-30 minutes. Check them regularly turning and tossing them as necessary. When the vegetables are tender and the aubergine, courgettes are golden remove them from the oven and keep them warm until ready to serve or serve them at room temperature.
  4. Place the oil, garlic, dried herbs and a generous pinch of maldon salt on a large flat plate or bowl and mix them together until well combined. Dip the slices of Bruschetta in the oil on both sides so that they are well coated. Place the Bruschetta on a grill tray and toast them briefly on both sides until crisp and golden. Keep the Bruschetta warm until ready to serve.
  5. To Serve: In a bowl toss together the roasted mushrooms and vegetables together gently until well distributed (remove the thyme and rosemary sprigs from the vegetables). Place 2 slices of Bruschetta on each plate. Scatter a generous amount of rocket leaves on each plate. Distribute the vegetable mixture among the servings, placing them over the rocket and Bruschetta. Scatter the mozzarella and parmesan shavings over each serving and drizzle over the olive oil and balsamic vinegar evenly. Serve.