Everyone knows a bruschetta, right? But, how about one that breaks all the rules – nothing’s tastier than breaking the rules! This one is sans-bread, but it incorporates all the flavours that you love from a bruschetta. Introducing the Grilled Vegetable Bruschetta.
Grilled Vegetable Bruschetta
I love eggplants and zucchinis, so I had this idea that these can also be a vessel for delicious ingredients on top. And, that’s when it occurred to me: this could be a replacement for bread! As more and more meals become gluten free, I thought this was a way to make a nourishing and filling meal but substitute the bread with something even tastier: roasted vegetables!
Eggplant (or aubergine!)
Eggplants are a great and hearty vegetable that are basically a flavour sponge. They take on other tastes so well and are really filling. The tip and trick to mastering in the eggplant is overcooking it! Make sure it is well, well, well cooked to make it soft and not spongey to eat.
Zucchini (or courgette!)
Zucchinis are like the heat-friendly cousin of the cucumber. Light in flavour and also a great accompaniment to strong flavours, zucchinis are the perfect vegetable for this recipe.
Bruschetta (kind of)
When broken down, bruschetta is basically a tasty tomato salad. Bright, light and zesty, this is all about the local and seasonal vegetables, starring, of course: the tomato! I prefer to use cherry tomatoes as they can be sweeter and have more flavour. Basil leaves are the soft herb of choice in this recipe. Basil has such an Italian flavouring and it really suits this because of how Mediterranean all the flavours are, from the oil down to the zucchinis – this is a seriously bellissimo Grilled Vegetable Bruschetta recipe.
Technique for Grilled Vegetable Bruschetta
Cook! Cook! Cook some more! These roasted veggies need some serious heat and patience. It’s all about scoring the meat of the vegetables and putting them face down in a hot cast iron pan. Then, just leave them. Let the oil and butter and charred flavour soak in.
Can I use a different vegetable? Can I add some meat?
Yes! Of course! Capsicum, potato, sweet potato – maybe some pumpkin! Anything you like.
Can I add some meat?
This would go great with some delicious mince as well, if you wanted to add some extra protein.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipe.
Grilled Vegetable Bruschetta
- 1 Lebanese eggplant halved lengthways
- 1 zucchini halved lenthways
- 3 tbsp olive oil
- 30 g butter
- 400 g cherry tomatoes
- 1 shallot finely diced
- 1 garlic clove grated
- 10 large basil leaves
- 2-3 tbsp olive oil
- 1 tbsp sticky balsamic
- flakey sea salt
- black pepper
- 30 g pecorino romano for serving
- Preheat the oven to 180 degrees C / 360 degrees F.
- Using a sharp knife, score the flesh of the vegetables into a grid pattern, ensuring you do not cut all the way through. Sprinkle the eggplant with a generous amount of salt and leave to sit for 20 minutes to allow the excess moisture to be released. Pat dry with absorbent paper.
- In a heavy cast iron pan on a medium – high heat, bring the olive oil to heat. Place the vegetables flesh side down and cook for 5 – 7 minutes or until the bottom is brown and caramalised. Season the vegetables with salt and pepper. Add the butter to the pan and spoon it over the skin of the vegetables. Place the pan into the oven and bake the vegetables for 10 minutes or until soft and tender.
- Quarter the cherry tomatoes and place into a bowl with the shallots and garlic. Drizzle with olive oil and the sticky balsamic and sprinkle with a generous amount of salt and pinch of pepper. Stir to combine and leave to sit for 5 minutes. Stir through the basil leaves.
- Spoon on top of the grilled vegetables and finish off with a sprinkling of pecorino romano.