Grilled vegetables on bread recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 392 calories / serving
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088947 grilled vegetables on bread HERO

Combine the olive oil with the garlic clove and leave to infuse to one side for 5 minutes. Heat a griddle pan over a high heat until hot. Brush the courgette and aubergine with the olive oil and cook on the griddle pan, turning the vegetables on the griddle to achieve a criss-cross pattern.

Cook on both sides until lightly charred, then remove from the heat and set to one side.

Pre-heat the grill to hot.

Arrange the slices of aubergine and courgette on the bread, interspersed with pieces of sun-dried tomato. Arrange them on grilling trays and flash under the grill for a minute to warm everything through.

Transfer to serving plates and garnish with the sprigs of basil leaves before serving.

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  • Ingredients

  • 1 small crusty loaf, sliced thinly
  • 75ml extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 large aubergine, sliced thinly
  • 2 large courgette, sliced thinly
  • 100g sun-dried tomatoes, drained
  • salt
  • pepper
  • sprigs of basil leaves, to garnish
  • Energy 1650kj 392kcal 20%
  • Fat 14g 20%
  • Saturates 2g 9%
  • Sugars 9g 9%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 56.8g Protein 12.1g Fibre 8.8g


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