Sizzled courgette, pepper & mozzarella bruschetta

Name: Sizzled courgette, pepper & mozzarella bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 tbsp extra virgin olive oil; 1 garlic clove; 4 large slices sourdough; 3 courgettes, thickly sliced; 1 red romano pepper, sliced; 4 oregano sprigs, leaves picked; ½ lemon, juice; handful rocket leaves; 2 x 125g packs buffalo mozzarella, sliced

These simple veggie bruschetta are on the table in 30 minutes.

4 out of 5 stars(1) Rate this recipe

Makes4
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

6 tbsp extra virgin olive oil
1 garlic clove
4 large slices sourdough
3 courgettes, thickly sliced
1 red romano pepper, sliced
4 oregano sprigs, leaves picked
½ lemon, juice
handful rocket leaves
2 x 125g packs buffalo mozzarella, sliced

Method

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.