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Smoky veg bruschetta with chilli
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Total Time:
45 minutes
Vegetables BBQ'd to perfection, served on crusty ciabatta.
Ingredients:
  • 1 large aubergine
  • 4 courgettes
  • extra virgin olive oil
  • 2 lemons zest and juice of
  • 1 small bunch fresh flat-leaf parsley leaves picked and chopped
  • 1 fresh red chilli
  • 2 cloves garlic 1 clove peeled and finely chopped, 1 clove halved
  • 1 loaf ciabatta sliced at an angle
  • 1 small bunch fresh mint leaves picked and chopped
  • sea salt
  • freshly ground black pepper
Instructions:
  • Cut the aubergine and courgettes in half lengthwise and score the flat side of each half. Place them flat-side down on the barbecue until golden brown. Wrap them separately in double layers of foil with olive oil, lemon juice, lemon zest, and parsley. Make parcels resembling Christmas crackers. Cook over cooler coals covered completely with hot coals for 20 minutes until soft and slightly blackened. Alternatively, brown the vegetables on a hot griddle, then bake in the oven at 200°C/400°F/gas 6 for 20 minutes. Meanwhile, prick the chilli, blacken it over the barbecue or gas hob, then peel, deseed, and chop. Unwrap the foil parcels and place the vegetables on a board. Remove stalk and skin from aubergine, top and tail courgettes, chop and place in a bowl. Add oil, lemon juice, chopped garlic, most of the chili, and mint. Toss, season, and lightly toast ciabatta slices. Rub with remaining garlic, drizzle with oil, spoon over the veggies, and sprinkle with chili and mint.

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