Recipes Chargrilled vegetable bruschetta

Recipes Chargrilled vegetable bruschetta

Recipes Chargrilled vegetable bruschetta

Recipes Chargrilled vegetable bruschetta Searching for romantic dinner inspiration? These tasty bruschetta are the perfect starter for your own meal-for-two. Chargrilled vegetable bruschetta

Ingredients

  • 150g chargrilled capsicum, drained, thickly sliced
  • 150g chargrilled eggplant, drained
  • 4 artichoke hearts, thinly sliced
  • 1 tablespoon olive oil
  • 4 x 1 . 5cm-thick slices crusty white bread
  • 1 garlic clove, halved lengthways
  • 2 tablespoons basil pesto
  • 2 tablespoons purchased eggplant dip
  • 1/2 cup small basil leaves
  • lemon wedges, to serve

Method

  • Step 1

    Preheat oven to 180�C. Preheat a grill on medium-high heat. Place capsicum, eggplant and artichokes on baking tray. Grill for 6 to 8 minutes or until hot. Cover to keep warm.

  • Step 2

    Meanwhile, brush both sides bread with oil. Rub both sides with garlic. Place on grill tray. Grill for 1 to 2 minutes or until golden. Remove and spread untoasted side with pesto. Grill, pesto-side up, for 1 to 2 minutes or until warm.

  • Step 3 Place pesto toast on plates. Top with eggplant, capsicum, artichokes and a dollop of eggplant dip. Sprinkle with basil. Season with salt and pepper. Serve with lemon wedges.