Vegetable Bruschetta

  • 08 Sep - 14 Sep, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp black treacle

· 3tbsp olive oil

· 2tbsp lemon juice

· 1 garlic clove, crushed

· 4 thick slices of sourdough or rustic-style bread

· 2 large courgettes, sliced diagonally

· 200g roasted peppers (from a jar), drained

· Shavings of Parmesan cheese

· Freshly ground black pepper

· Basil or parsley sprigs, to garnish


Preheat a grill pan. Mix together the black treacle, olive oil, lemon juice and garlic. Brush the slices of bread with this mixture, then grill the bread on both sides. Brush the courgette slices with the glaze and grill for a minute just until tender. Arrange them on the bread with torn-up strips of roasted pepper. Finish off with Parmesan cheese shavings, black pepper and some basil or parsley. Drizzle with the remaining glaze and serve.