Vegetarian mains
Chargrilled courgette bruschetta
These smoky, herby toasts are a very good start to a barbecue. They're equally tasty cold, as warm. You could cook aubergine and peppers like this at the same time for tricolour bruschetta. Thin slices of mozzarella make a lovely addition.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 4 courgettes, washed and trimmed
- about 4 tbsp olive oil
- 1 tsp rosemary, oregano or marjoram leaves, finely chopped
- 4 large or 8 small (e.g. baguette size) slices chewy textured white bread
- 1 garlic clove, peeled
- 1 mild red chilli, deseeded and finely slivered (optional)
- 50g Parmesan, flaked or shaved using a vegetable peeler
- salt and pepper
Method
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Step 1
Slice the courgettes into ribbons using a vegetable peeler, cutting lengthways down the courgette. Brush each slice very sparingly with olive oil.
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Step 2
Heat a cast iron griddle or heavy frying pan until very hot. Grill the courgette slices in batches, turning so that both sides are striped by the griddle (or take a few brown spots if you are using a frying pan).
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Step 3
Try not to overcook the courgette ribbons though, they are nice if they keep a bit of juiciness. Once all the slices are cooked, sprinkle with salt and pepper and toss the herbs through.
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Step 4
To make the bruschetta, toast both sides of the bread on the griddle (or use a toaster at a pinch). Rub one side of the toasted bread lightly with the garlic clove, followed by a trickle of olive oil.
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Step 5
Pile the chargrilled courgette onto the bruschetta, add a few more drops of olive oil and the chilli slivers if using. Finish with a few flakes of Parmesan and serve.
