Tips and advice

Bob the Chef's Bruschetta with seasonal vegetables


Bruschetta with seasonal vegetables

A light meal made with ingredients that keep well

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total: 20 minutes
  • Portions: appetizers for 4, or a meal for 2


  • 2 pieces of ciabatta bread
  • 30 ml (2 tablespoons) vegetable oil
  • 1 courgette (zucchini), sliced and quartered
  • 1 yellow pepper, diced
  • 1 garlic clove, minced
  • 12 black olives
  • 125 ml (1/2 cup) of roughly chopped pecans
  • 6 cherry tomatoes, sliced in half
  • 15 ml (1 tablespoon) dried oregano
  • 2 radishes, sliced and halved
  • 250 ml (1 cup) ricotta cheese
  • 12 mint leaves, finely chopped
  • Salt and pepper (season to taste)
  • 30 ml (2 tablespoons) olive oil
  • 15 ml (1 tablespoon) balsamic vinegar glaze


  • Place a saucepan on high heat and add the vegetable oil. When hot, add the courgettes and peppers and stir lightly until coloured (about 2 minutes)
  • Add the garlic, olives and pecans, and continue to cook for roughly 2 more minutes
  • Add the tomatoes and oregano, turn off the heat and leave the pan on the stove (the tomatoes will become warm, but won’t dissolve into a compote)
  • Once the mixture has cooled slightly, add the radishes
  • In a bowl, mix the ricotta with the mint, salt and pepper
  • Slice the ciabatta in half
  •  Spread the cheese mixture on the bread
  • Add a generous helping of the cooked vegetables
  • Garnish with a drizzle or two of olive oil and balsamic glaze
  • Serve


You can buy balsamic glaze at most grocery stores, or you can make your own by combining 90 ml (or about 1/3 of a cup) of balsamic vinegar with 15 ml (1 tablespoon) of honey. Simmer for roughly two minutes (you’ll need to keep an eye on it, things can get sticky fast). Let cool and serve.
For other camping-friendly recipes, visit

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