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Courgette and feta bruschetta recipe

Courgette and feta bruschetta

To make this super speedy vegetarian BBQ recipe, simply top toasted sourdough bread with delicately grilled slices of courgette and creamy baked feta.

See method
  • Serves 4
  • 5 mins to prepare and 10 mins to cook, plus marinating time
  • 440 calories / serving

Ingredients

  • 4 courgettes
  • 2 tbsp extra-virgin olive oil, plus extra
  • 1 lemon, zested and juiced
  • 200g pack feta
  • ½ tsp dried chilli flakes
  • 1 sourdough bloomer, cut into 8 slices
  • small bunch mint, roughly torn

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Each serving contains

Energy
1840kJ 440.0kcal
22%
Fat
20g
medium28%
Saturates
8g
high42%
Salt
2.3g
high38%
Sugars
5g
low5%

of the Reference intake

Carbohydrate 46.7gProtein 17.5gFibre 4.4g

Method

  1. Top and tail each courgette, and then halve and cut them into lengths the width of a £1 coin. Put the slices into a plastic freezer bag and add a little olive oil, some seasoning and the lemon zest and juice. Seal the bag, make sure the courgette slices are thoroughly coated and leave to marinate for around 20 mins.
  2. Meanwhile, take the feta out of its pack and place in the centre of a square of foil. Drizzle over a little olive oil, scatter with the chilli flakes and seal. Put the wrapped feta on the grill of a preheated barbecue and leave to cook for 5 mins. Set aside.
  3. Remove the courgette slices from the freezer bag and, using tongs, lay the slices on the barbecue grill and cook for 2-3 mins on each side (you may need to do this in batches). Set aside.
  4. Put the sourdough slices on the grill for a minute or two until lightly toasted. Transfer the toasted bread to a chopping board or serving platter and top with the chargrilled courgette; crumble over the baked feta and scatter with the mint.

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