Roasted Pepper Bruschetta

When faced with the task of a pot luck for a small group of people, due to a friend visiting town, I wanted to go all out and make a million things.

Reality set in when I realised that I had too much work due over the coming weeks to justify spending hours and hours in the kitchen. So, I wracked my brain for easy-to-eat, vegetarian-friendly food options that wouldn’t take me very long to make.

I had the idea for bruschetta which I knew would be easy and time-efficient, as it’s something I’ve made many times before. But I started looking at some cookbooks, including Jamie’s Italy, for some different flavours of bruschetta. And there, in front of me, was a roasted pepper, courgette and fennel recipe that was perfect.

I decided, in order to keep everyone’s taste buds happy, to forgo the fennel and courgettes, and added a few more peppers to my version instead. This version tastes sweet, spicy and fresh all at the same time. It’s great on toasted french bread, sourdough or ciabatta, or even as a side to a meat dish (such as a roast chicken dish). And in case you were wondering,yes, I made tomato and basil bruschetta as well.

Unfortunately, this is all I’m going to write about the recipe for today, with the final addition that everyone at the pot luck tucked in and enjoyed it. And now, for the recipe, before I get back to some Uni work.


2 large red peppers
1 large yellow pepper
1 large green pepper
handful of fresh mint
2 teaspoons dried oregano
olive oil
sea salt
bread of choice, sliced

  1. Preheat the oven to 200°C.
  2. Remove the stems and seeds from the peppers, and quarter them.
  3. In a large bowl, toss the peppers with the olive oil, fresh mint, oregano and salt and pepper (to taste).
  4. Place on a lined baking tray and roast the peppers in the oven for 35 – 40 minutes.
  5. Once done, allow to cool slightly before transferring to a food processor and blitzing until the mixture is mostly small chunks, and looks almost spreadable.
  6. If you don’t have a food processor, chop the peppers up as finely as possible.
  7. Serve on toasted bread of choice, rubbed with garlic.

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