Just one more bruschetta

If you liked the last bruschetta then you may also like this one which is yet more luscious and delicious.
To make this little beauty, Nigella's phrase I know but I think quite appropriate here, You will need to have some roasted peppers. These are really easy to do. Now I know that you may have seen them roasted over a  gas flame and charred until the skin comes off, but there is an easier way. Smear them with oil, put on a non stick baking sheet and cook in a very hot oven until the skin blisters and turns black. Take out of the oven and leave to cool. It make not one iota of difference if you cover them or not, the skin will come off if they have blistered and that is very important. When cool skin the peppers, remove the seeds and cut into strips.

Cook your bruscetta in the usual way, smear with garlic flavoured olive oil, top with rocket, pepper slices and then thin slices of taleggio. Flash under a hot grill to melt the cheese and enjoy.

Late Summer Vegetable Bake

The next dish that I've made is one that is really useful when you get a glut of zucchini(courgette) and aubergines. Now I know that aubergines are not usually plentiful in British gardens but zucchini are so buy the other items from the supermarket.

You will need:

1 aubergine

3 or 4 tomatoes. It depends on the size of your tomatoes.

1 onion, sliced

Parmesan cheese

2 courgettes

Olive oil for frying the onions.

The first thing that I want to say is that I am not over fond of frying aubergines as I think that they soak up so much oil that the pleasure of eating them in lost in a sea of grease. What I do is slice the aubergines and put them on a microwaveable plate. Cover with cling film and cook until soft. The time that this takes will depend on the power of your microwave. Leave them aside until ready. Do the same with the zucchini.

Fry the onion until soft.

Skin and slice the tomatoes.

Make up the dish by putting layers of alternating vegetables in an oiled, oven proof dish . Cover with a layer of Parmesan cheese and bake in a hot oven for about 30 mins. Most of the vegetables have been pre-cooked so it does not take too long. It should be brown and bubbling like the photograph.

Serve as an accompaniment for grilled meat.