This simple bruschetta recipe is so damn delicious and versatile – piled with so many beautiful vegetables!
Serves: 3-6 Preparation time: 15′ Cooks in: 15′ Ready in: 30′
1 large firm aubergine, sliced lengthways about 3mm thick
1 red pepper, no seeds, quartered
1 medium onion, sliced
2 tomatoes, sliced
1 clove garlic crushed
5 tbsp extra-virgin olive oil
80g black olives, pitted, sliced
2 tbsp caper
2 tbsp pine nuts, toasted
2 tbsp red wine vinegar
6 thick slices rustic bread, toasted
parsley leaves, chopped
sea salt, freshly ground black pepper
Heat a griddle pan until hot or preheat your oven grill.
Put all vegetables in a bowl. In a second bowl whisk 3 tablespoons of olive oil and the garlic and pour over the vegetables. Mix well and season with salt and pepper.
Grill your vegetables until nicely charred on both sides. Put them in a bowl and cut them in smaller pieces. Pour over the juices from the pan and add the rest of the ingredients. Mix well. Check the seasoning again.
Divide the vegetables on to the toasted bread slices and serve warm, sprinkling with parsley leaves.