Vegetarian Bruschetta

Preparation:

Preparation: Wash, peel and cut the aubergine and courgettes into slices, then grill them on a non-stick griddle or pan. Roast the peppers on the grill or under the oven grill, then peel and cut them into strips. Peel, wash and chop the basil, put it in a bowl with a pinch of oregano, a pinch of salt and a few spoonfuls of oil. Mix, cover with kitchen film and leave to flavor for half an hour. With the help of a spatula, spread the aromatic mixture over a dozen slices of bread, then put them in a hot oven at 180 degrees to toast. Then rub them with the garlic cut in half. Wash and cut the tomatoes into slices and distribute them on the slices of toasted bread, alternating them with the grilled vegetables. Put the bruschetta back in the hot oven for a few minutes, then serve.