Chargrilled vegetables with olive bread bakes

Wendy Barrie: Food writer

Ingredients: serves 4


Method:

  1. Preheat chargrill-pan / grill.
  2. In a bowl, toss vegetables with garlic, seasoning and half the oil.
  3. Brush bread with remaining oil and scatter with chopped rosemary.
  4. Chargrill vegetables for a few minutes until wilting. Keep warm e.g. under low grill.
  5. Chargrill breads in same pan (or bake in oven) to create croustades.
  6. Serve vegetables on bread for a delicious supper or light lunch.

Recipe tips:

Use a potato peeler for slicing courgettes and parsnip.