Roasted Vegetable Bruschetta Roasted Vegetable Bruschetta
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Prep 10 minutes
Total 35 minutes
Serves as a starter
US | Metric
Roasted Vegetable Bruschetta
with goat's cheese

Toasted ciabatta, slathered with soft goat’s cheese and topped with roasted peppers, aubergine and courgette. Nothing screams summer quite like bruschetta. Perfect for summer entertaining, this tasty starter is fresh, easy to make and full of flavour. 

  • 2 red sweet pointed peppers (Romano peppers), sliced
  • 1 courgette, diced into 1 cm cubes
  • 1 aubergine, diced into 1 cm cubes
  • extra-virgin olive oil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • sea salt and freshly-ground black pepper
  • 1 garlic clove, minced
  • 1 tsp sherry vinegar (or more)
  • 4 fresh basil leaves, finely sliced
  • 1 large ciabatta loaf
  • 150 g soft goat’s cheese


  1. Heat oven to 220°C/fan 200°C. Line a large baking tray with foil and grease lightly with extra-virgin olive oil.
  2. Slice the red peppers and dice the courgette and aubergine into 1 cm cubes. Transfer the veg to a large bowl. Drizzle with extra-virgin olive oil and toss to coat. Add the dried oregano and parsley, season with sea salt and freshly-ground black pepper and toss to combine. 
  3. Arrange the veg in a single layer on the baking tray. Roast, tossing once halfway through, until cooked and slightly browned, 15 to 20 minutes. 
  4. Meanwhile, mince the garlic; add it to a large bowl. Add the cooked veg and stir gently to combine; the residual heat will take the raw edge off the garlic. 
  5. Add the sherry vinegar and fresh basil. Taste and adjust seasoning, adding vinegar or oil to balance the flavours to your taste. Set aside.
  6. Heat grill to high. Slice ciabatta loaf into 1 cm-thick slices. Lightly brush with extra-virgin olive oil on both sides and place on a baking tray. Toast until golden and slightly charred, 3 to 5 minutes, turning halfway through. Keep an eye on them; they’ll go from fine to burnt very quickly. 
  7. Let cool for 5 minutes. Spread the goat’s cheese over each toast and top with a heaped tablespoonful of the veg. 

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Passionate home-chef, food enthusiast and recipe creator, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between!

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