Events and Celebrations

Griddled Courgette Bruschetta

cook 20 mins
  • 2 courgettes
  • 1 tablespoon olive oil
  • 150 g (5 oz) button mushrooms
  • 8–10 slices of wholemeal or rye bread, ideally from a baguette
  • 1 garlic clove
  • 4 tablespoons canned chopped tomatoes
  • pepper
  • Heat a griddle pan until very hot. Using a vegetable peeler, slice the courgettes into long, thin strips.
  • Brush the hot griddle with the oil, add the courgette slices, in batches, and cook until charred with griddle marks. Remove from the pan and keep warm.
  • Place the mushrooms in the griddle pan and cook for them 3–4 minutes, until softened.
  • Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side, then rub one side of each slice with the garlic clove.
  • Spread the toasts with a little chopped tomato, then divide the courgette strips and mushrooms between them. Season with pepper and serve.
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