Crostoni with grilled vegetables and feta

INGREDIENTS FOR 4 PEOPLE
8 large rustic bread slices
1 yellow pepper
1 red pepper
2 courgettes
1 aubergine
1 leek
1 onion
1 garlic clove
Parsley
Extra virgin olive oil
Salt and pepper
1 packet Greek feta
I clean and wash vegetables, mandoline courgettes, peel and slice aubergine half a centimetre thick, cut peppers into wedges and grill.

I chop leek, separate onion slices and grill.

I cook all vegetables.

I chop them into small pieces on a board.

I put in a bowl.

I dress with salt, pepper, oil and balsamic vinegar.

I mix in parsley.

I used Campanolo bread, or choose another. ‘Simple bread’ is on the blog.

I cut slices about 1 cm thick.

I oil and grill.

I rub toasted bread with garlic.

I finely dice feta.

I dress cheese with pepper and oil.

I arrange colourful alternating vegetables on toast, add feta and oil.

Ideal for a snack or informal supper with cured meats and cold beer.