Smoky veg bruschetta with chilli

Smokey Vegetable Bruschetta

Serves 4

  • 1 large aubergine

  • 4 courgettes

  • extra virgin olive oil

  • zest and juice of 2 lemons

  • 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

Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.



Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened. (Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft).



Meanwhile, prick the chilli all over with a knife so it doesn't explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.



Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season.



Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.

Nutritional Information

Smoky veg bruschetta with chilli

With barbecued courgette and aubergine

More Vegetables recipes ->
0 foodies cooked this
These veggies take to the barbecue beautifully and are gorgeous spread on a bit of ciabatta
Serves 4
45m
Super easy
Print this recipe
Method

This dish is an absolutely brilliant way to kick off a barbecue. Just make sure you arrange your coals so that there's a high, hot side and a cooler, flatter side.

Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.

Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened. (Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft).

Meanwhile, prick the chilli all over with a knife so it doesn't explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.

Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season.

Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 339
    17%
  • Carbs 38.0g
    15%
  • Sugar 7.0g 8%
  • Fat 13.8g 20%
  • Saturates 2.1g 11%
  • Protein 12.3g 27%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 large aubergine

  • 4 courgettes

  • extra virgin olive oil

  • zest and juice of 2 lemons

  • 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