These simple veggie bruschetta are on the table in 30 minutes.
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Put 3 tbsp oil in a large frying pan (ideally big enough to hold the bread in one layer). Bruise the (peeled) garlic clove with a rolling pin and add to the cold pan. Put on a low heat and cook slowly, stirring now and then, for 5 minutes. The garlic should gently fizz, but not colour. Remove the garlic, turn the heat up slightly and add the bread in a single layer (in batches if needed, adding a little more oil). Fry for 1-2 minutes on each side, until golden. Transfer to a plate and keep warm.
Return the pan to a medium-high heat and add 2 tbsp oil. Throw in the courgettes and pepper with ½ the oregano leaves and stir-fry briskly for 5-7 minutes, until the vegetables are well-coloured and softened. Remove from the heat, season and add the lemon juice.
Toss the vegetables with the rocket leaves and arrange on the toasted bread with the mozzarella slices. Drizzle with the remaining 1 tbsp oil and scatter over the remaining oregano leaves before serving.
Typical values per item when made using specific products in recipe
Fat | 34g |
|---|---|
Saturated Fat | 12g |
Carbohydrates | 31g |
Sugars | 5g |
Fibre | 4.3g |
Protein | 20g |
Salt | 0.7g |
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