PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
1 red pepper
1 yellow pepper
2 small zucchini
1 bulb fennel
1 red onion
3 tablespoons (45 ml) olive oil
2 cloves garlic
1 small tomato
4 medium slices ciabatta, 1 ounce (25 g) each
freshly ground black pepper
12 small fresh basil leaves
1 Preheat the broiler to high. Cut each pepper lengthwise into eight pieces, and remove the stems and seeds. Trim the zucchini and slice diagonally. Trim the fennel, and cut lengthwise into thin slices. Peel the onion and slice into rings.
2 Arrange the vegetables on a broiler pan in a single layer, positioning the peppers skin sides down. Brush with the oil and broil, on one side only, until lightly browned but still slightly firm. If necessary, cook the vegetables in batches and keep the first batch warm in the oven.
3 Meanwhile, peel and halve the cloves of garlic and halve the tomato. Toast the slices of bread on both sides.
4 Rub the top of each bread slice with the cut garlic and tomato, and pile the grilled vegetables on top. Drizzle the remaining oil over the vegetables and season to taste with pepper. Scatter the basil leaves on top and serve while still warm.