Vegetable Bruschetta Topping with Roasted Peppers

Vegetable Bruschetta Topping with Roasted Peppers

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1 large aubergine
2 large courgettes
Olive oil
Zest of 1 lemon
Juice of 1 1/2 lemons
1/4-1/3 cup chopped roasted red pepper
2-3 cloves garlic, chopped
1 small bunch mint leaves, chopped
1 tsp salt
1/2 tsp black pepper


Score the aubergine and courgettes, then sear in a hot non stick skillet with a cast iron skillet pressing down on top until the vegetables are brown.

Place each vegetable half in an aluminum foil packet, then sprinkle with the olive oil, the zest and half of the lemon juice.  Seal the packets and roast in a 400 F oven for 30-40 minutes until the vegetables are soft.

Remove the skin of the aubergine, then chop the aubergine flesh and the courgettes, then place in a bowl. Add the the remaining lemon juice, the red pepper, the garlic, mint, salt and pepper to the bowl, mixing well to blend.

Serve with baguette slices or whatever.