Chargrilled vegetables on toasted sourdough with herb oil

Chargrilled vegetables on tomato and garlic-rubbed sourdough

serves 2

preparation time:
20 minutes

ingredients

A handful of fresh basil, very finely shopped
A handful fresh oregano, very finely chopped
Olive oil
1 lemon
1 aubergine, thickly sliced length-ways
1 courgette, thickly sliced length-ways
2 portobello mushrooms, thickly sliced
Dried thyme
2 slices The Co-operative Truly Irresistible sourdough boule
1 garlic clove
1 tomato, cut in half

method

Take the finely chopped basil and oregano and mix with enough olive oil to make a pesto-like consistency. Squeeze in enough lemon to taste. Season to taste.

Heat a large griddle pan. Brush the aubergine and courgette with a little olive oil mixed with dried thyme and cook on the griddle, turning until charred on both sides.

Do the same with the mushroom slices.

While the vegetables are cooking, cut two thick slices of bread and toast.

When the bread is toasted, cut the garlic clove in half, and rub on each slice of bread on one side while still warm. Take half a tomato and rub over the garlic on one slice of bread, and use the other tomato half for the second slice.

Lay the vegetables on each slice of bread, garlic and tomato side up.

Drizzle with the herb oil dressing.

Serving suggestion

Light & lean: tomato and The Co-operative Healthier Choice mozzarella salad with olive oil and balsamic dressing. Hungry & healthy: chickpea salad with feta and mint.