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

Step 1
Heat a griddle pan until hot or preheat your oven grill.

Step 2
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.

Step 3
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.

Step 4
Divide the vegetables on to the toasted bread slices and serve warm, sprinkling with parsley leaves.