Garlic Courgette Bruschetta


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.

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