Leftover vegetable bruschetta

Last updated: 15 December 2020
Preparation: 10 minutes
Cook: 10 minutes
Servings: 4 servings
Dietary: Vegetarian


4 slices ciabatta bread, or other crusty bread
1 clove garlic, cut in half
4 tbsp extra virgin olive oil


cooked vegetables, cut into bite-sized pieces (such as zucchinis, pumpkins, capsicum, mushrooms – or what ever you have available)
110g cheese e.g. parmesan, feta

red or green pesto (optional)


fresh herbs – such as mint, basil or parsley


  1. Heat the grill.
  2. Grill the bread slices on each side until lightly golden.
  3. Rub the bread slices with the garlic and brush evenly with most of the oil. Optional: spread with pesto
  4. Arrange the vegetables on the bread slices and season to taste with salt and black pepper. Crumble the cheese over the top.
  5. Drizzle lightly with the remaining olive oil and garnish with fresh herbs.

Tip: Try it with whatever vegetables you have left over, such as tomatoes, pumpkin, zucchini, capsicum or mushrooms.

Variations: The topping ideas are endless. Why not try some of these?

  • Roast Fennel with Goat’s Cheese and thyme.
  • Mediterranean Roast Veg (or Ratatouille) with Feta and basil/oregano
  • Tomato and Capsicum with Parmesan and basil
  • Pumpkin and Spinach with Feta
  • Spag Bol Sauce topped with Parmesan
  • Mexican Salsa with Smashed Avocado and fresh coriander
  • Caramelised Figs with Goat’s Cheese and basil (and maybe even some prosciutto)


Extra roast veg can be frozen and reheated later or added to pasta sauces or frittatas.