Brushetta With Red Pepper Pate And Mediterranean Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 x Red pepper, quartered and deseeded
• 1 x Yellow pepper, quartered and deseeded
• 3 x Baby aubergines, (optional) thinly sliced lengthways
• 1 x Courgette, thinly sliced
• 1 x Clove garlic, crushed
• 1 tub vegetarian red pepper pate
• 1 pkt Fresh basil, leaves torn Salt and freshly grnd black pepper

1. Cut the ciabatta in half lengthways, then each half into 3.
2. Heat 1 Tbsp.
3. of the oil in a griddle or possibly frying pan, add in the peppers, aubergines if using, and courgette and cook on both sides till golden brown.
4. Remove from the pan and allow to cold.
5. Add in the remaining oil and a crushed clove of garlic to the pan, cook for 1 minute then brush the garlic oil over the cut surface of the ciabatta.
6. Spread over the pate and top with the vegetables.
7. Sprinkle over the torn basil leaves and season to taste.
8. NOTES : Delicious crusty ciabatta topped with creamy red pepper pate and colourful griddled vegetables.

extra virgin olive oil, red pepper, yellow pepper, aubergines, courgette, clove garlic, vegetarian red pepper, fresh basil

Taken from cookeatshare.com/recipes/brushetta-with-red-pepper-pate-and-mediterranean-94289 (may not work)