Grilled vegetable bruschetta with basil pesto Recipe

Grilled sourdough bread with roasted summer vegetables and a homemade basil pesto.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5

Les ingrédients

Pour people
  • For the vegetables
  • Courgette(s) : 2 whole
  • Red pepper(s) : 2 whole
  • Aubergine(s) : 1 whole
  • Fresh thyme : 6 sprig
  • Olive oil : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Garlic clove(s) : 2 bulb
  • For the vinaigrette
  • Basil : 1 bunch
  • Olive oil : 75 ml
  • Garlic clove(s) : 1 whole
  • Parmesan : 50 g
  • Pine kernel(s) : 30 g
  • For the garnish(es)
  • Slices of sourdough bread : 6 whole
  • Olive oil : 50 ml
  • Black olive(s) : 50 g



    Preheat the chargrill. Preheat the oven to 200'C.

    Mince the garlic cloves until you have a puree. Thinly slice the courgettes lengthways using a mandoline. Thinly slice the aubergine. Sprinkle both the courgettes and the aubergines with salt and place in a colander to draw out their water.

    Drizzle the red peppers with a little olive oil and place on a baking tray. Roast in the oven for 20-30 minutes until the skin has blackened and the peppers have collapsed.
    When the peppers are cooked, remove from the oven and place in a heatproof bowl. Cover the bowl with clingfilm and allow the peppers to cool and the skins to loosen.

    When the peppers are cool remove the skin with your fingers. Remove the seeds from the inside and cut the flesh into strips.

    When the courgettes and aubergine have softened pat them dry with kitchen paper. Chargrill them on both sides in a criss cross pattern.

    Pick the leaves from the thyme sprigs and place in a bowl with the chopped garlic. Season with salt and pepper and add the remaining olive oil. Stir to combine the ingredients and then pour this dressing over the chargrilled vegetables. Leave the vegetables for 5 minutes to absorb the flavours of the marinade.

    Whilst the vegetables are marinating, chargrill the slices of bread. Drizzle with oil first and then grill both sides on the chargrill.


    Peel the garlic clove. Grate the parmesan and roast the pine nuts in the oven for 7 minutes until golden brown.

    Pick the leaves from the basil and place in a blender. Add the garlic and olive oil and blitz until you have a puree. Add the pine nuts and pulse a couple of times. Remove the pesto from the blender and stir in the parmesan. Add more olive oil if necessary to achieve the right consistency.

    Check the seasoning and add salt and pepper if required.

    To serve: Cut the slices of bread into 2 pieces on the angle. Smear a small amount of pesto on each bruschetta and then carefully arrange the chargrilled vegetables on top. Finish the plate with a drizzle of pesto and some whole kalamata olives.

Chef's tip

«Instead of chargrilling the vegetables try cutting the vegetables into chunks and roasting in a hot oven until blackened on the edges. Vary the vegetables according to the season.»

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