MIXED VEGETABLE BRUSCHETTA

Preheat the barbecue and oil the grill rack.
Cut each pepper half lengthways into four strips. Cook the bread on both sides in a toaster or under a grill.

Cook the pepper strips and fennel over medium-hot coals for 4 minutes, then add the onion and courgettes and cook for a further six minutes, until all the vegetables are tender but still with a slight ‘bite’.
Meanwhile, rub the garlic halves over the toasted bread, then rub with the tomato halves. Place on warmed plates. Pile the chargrilled vegetables on top, drizzle with oil and season to taste with salt and pepper. Serve immediately.

SERVES 4

olive oil, for greasing and drizzling
1 large red pepper, halved and
deseeded
1 large orange pepper, halved and
deseeded
4 thick slices baguette or ciabatta
1 fennel bulb, sliced
1 red onion, sliced
2 courgettes, sliced diagonally
2 garlic cloves, halved
salt and pepper