Grilled Vegetable Bruschetta Recipe
Number of servings : 4 Prep time: 10 minutes Cooking time: About 10 minutes Type of meal : | Hors
Number of servings : 4
Prep time: 10 minutes
Cooking time: About 10 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
1 red capsicum
1 yellow capsicum
2 small zucchini
1 fennel bulb
1 red onion
4 tablespoons olive oil
2 cloves garlic
1 small tomato
1 loaf ciabatta bread or 1 baguette
Salt and pepper
6 large basil leaves
- Preheat a barbecue hotplate or grill rack to high heat. Cut the capsicums lengthwise into 8 slices, then remove the stems and seeds. Trim the zucchini and slice on the diagonal. Trim the fennel, then cut lengthwise into thin slices. Peel the onion and slice it into thick rings.
- Brush the vegetables with some of the oil and place on the hotplate or grill rack in a single layer, positioning the capsicum skin side down. Cook all of the vegetables over direct heat on one side only for about 8–10 minutes, or until lightly browned but still slightly firm. The skin of the capsicum should blacken and blister. If necessary, cook the vegetables in batches and keep warm.
- Meanwhile, peel and halve the garlic and halve the tomato. Cut 4 thick slices of bread and toast lightly on both sides.
- Rub the top of each bread slice with the cut garlic and tomato, then pile the chargrilled vegetables on top. Trickle over the remaining oil and season with salt and pepper to taste. Roughly tear the basil leaves and scatter over the top.