Grilled Vegetable Bruschetta

Episode 74 - Grilled Vegetable Bruschetta Serves 4


  • 4 large Field Mushrooms (sliced)
  • 1 Red/Yellow Capsicum (sliced)
  • 1 Zucchini (sliced)
  • 1 Red Onion (sliced)
  • 2 large Roma Tomatoes (thickly sliced)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Wholegrain Mustard
  • 1 Ciabatta Loaf or Baguette cut into 8 slices
  • 1 clove Garlic (halved)
  • 10 Pitted Kalamata Olives (sliced)
  • Fresh Basil (chopped)


  1. Preheat frypan. Place capsicum, zucchini, onion, tomatoes and mushrooms in a bowl.
  2. In a small bowl whisk together 2 tablespoons of oil, the mustard and pour over vegetables, toss gently to coat.
  3. Place vegetables in a single layer and grill for 3 – 4 minutes on each side, until lightly browned.
  4. Set aside and keep warm.
  5. Add remaining oil and olives to pan and heat for 1 minute, turn off heat and stir in basil leaves.
  6. Toast bread on both sides and rub garlic halves over one side, divide the vegetables between the toast slices, garlic side up.
  7. Top with olive and basil oil.
  8. Serve Warm.