Garlic Courgette Bruschetta

Asparagusaurus

Garlic courgette

A lovely summer breakfast or light lunch.

  1. Sourdough loaf (1/2 inch thick slices)
  2. 1 courgette
  3. 2 tablespoons of olive oil
  4. 1/2 a teaspoon of garlic powder
  5. 1/2 a teaspoon of oregano
  6. Salt
  7. Pepper
  8. Chilli flakes

  • Place the slices of bread on a very hot griddle pan.
  • While the bread is toasting, thinly slice the courgette into strips.
  • When the bread has scorch lines on the other side, flip.
  • Mix the olive oil with the garlic powder and the oregano.
  • Remove the toasted bread from the pan, and add the courgette, after brushing the side that will face down with the olive oil mixture.
  • When the courgette is cooked, brush the top side with the mixture and flip.
  • When the courgette is fully cooked, top the toasted bread with it, before garnishing with coarse salt, pepper and chilli flakes.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.