Grilled Vegetable Bruschetta
No bread needed with this flavourful veggie dish.
Ingredients
Grilled vegetables
- 1 Lebanese eggplant halved lengthways
- 1 zucchini halved lenthways
- 3 tablespoon olive oil
- 30 g butter
- salt
- pepper
Bruschetta
- 400 g cherry tomatoes
- 1 shallot finely diced
- 1 garlic clove grated
- 10 large basil leaves
- 2-3 tablespoon olive oil
- 1 tablespoon sticky balsamic
- flakey sea salt
- black pepper
- 30 g pecorino romano for serving
Instructions
Grilled Vegetables
- 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.
Bruschetta
- 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.
