Vegetable Bruschetta

Ingredients for 4 servings:

• e.g. olive oil
• 1 red bell pepper(s), halved
• 1 bell pepper(s), orange, halved
• 4 slices of ciabatta or baguette, thick slices (approx. 400g)
• 1 bulb(s) fennel, sliced
• 1 onion(s), red, cut into rings
• 2 zucchini, sliced ​​diagonally
• 2 garlic cloves, halved
• 1 tomato(s), halved
• salt and pepper
• some fresh sage for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light, summery, delicious

Preheat the grill and brush the grill with a little olive oil. Place the bread on the grill, toast on both sides until golden brown, and then place on a warmed serving platter. Cut each bell pepper lengthwise into 4 strips. Place the fennel and bell pepper on the grill and grill for 4 minutes, turning occasionally. Add the onion and zucchini and grill for another 5 minutes, until the vegetables are cooked through but still slightly firm to the bite (grill the vegetables in batches if necessary so they don’t overlap). Meanwhile, rub the garlic halves, then the tomato halves, over the cut surfaces of the bread slices. Place the grilled vegetables on the bread slices, drizzle with olive oil, and season with salt and pepper. Garnish with sage leaves and serve warm.