Leftover vegetable bruschetta

A quick bruschetta can give leftover vegetables from last night’s dinner a second life and use up crusty bread!


Preparation & Cooking time: 20 minutes
Difficulty: Easy
Servings: Makes 4 servings


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

For the topping:

Cooked vegetables, cut into bite sized pieces (such as zucchinis, pumpkins, capsicum, mushrooms – or what ever you have available)
110 g soft cheese, e.g. goats' cheese, fetta, mozzarella

To garnish:
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.

4 Arrange the vegetables on the bread slices and season to taste with salt and black pepper. Crumble over the cheese.

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. 

Leftovers: Extra roast veg can be frozen and reheated later or added to pasta sauces or fritattas.

Variations: The topping ideas are endless! Why 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)