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Toasted baguette slices topped with grilled vegetables, crumbled fresh goat’s cheese and basil oil.

Grilled vegetable bruschetta

Summery bruschetta with grilled vegetables, basil oil and fresh goat’s cheese.

CNutri-Score
Nutrition per serving
2.1 mgIron
5.9 gFibre
575.9 kcalEnergy
12.4 gProtein
37.8 gCarbohydrates
40.8 gFat
All nutrition per serving
Energy
575.9 kcal
Protein
12.4 g
Carbohydrates
37.8 g
Fat
40.8 g
Fibre
5.9 g
Salt
2.2 g
Iron
2.1 mg
Calcium
89.6 mg
Vitamin C
145.8 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Halve and deseed the peppers, then cut into 2 cm wide strips. Slice the courgette and aubergine. Halve or slice the mushrooms, depending on their size.

  2. 02

    To make the basil oil, blend the basil, olive oil and a little sea salt until smooth. Marinate the vegetables in half the basil oil for 1 hour. Toast the bread slices and cook the vegetables on the barbecue on both sides.

  3. 03

    Brush the toasted bread slices with basil oil, reserving a little oil. Top with the grilled vegetables and crumble over the fresh goat’s cheese. Drizzle with the remaining basil oil, season with sea salt and pepper, and serve.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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