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FAST AND TASTY FEEDS FROM THE GRILL

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Chargrilled Vegetable Bruschetta with Basil Ricotta

1 Place eggplant, capsicums, zucchini, thyme, garlic and half the oil in a large bowl. Season with salt and pepper. Toss to coat.

2 Heat a barbecue grill plate over a high heat. Add vegetables. Cook, turning occasionally, for 6 minutes. Remove zucchini and capsicum. Cook eggplant for a further 3 to 4 minutes, or until charred. Remove.

3 Brush remaining oil over bread. Add bread to same grill plate. Cook for 1 to 2 minutes on each side, or until charred. Remove.

4 Mix ricotta and pesto in a bowl until combined.

5 To serve, spread ricotta mixture over charred bread. Top with vegies. Garnish with basil.

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