•  2 zucchini (courgettes), sliced
•  2 capsicums (bell peppers), sliced
•  2 lemons, chopped
•  2 ½ tablespoons olive oil
•  sea salt and cracked black pepper
•  4 slices sourdough bread
•  ½ cup basil leaves
•  80g baby spinach leaves
•  200g feta, crumbled

  Place the zucchini, capsicum, lemon, 1 tablespoon of the olive oil, salt and pepper on a baking tray and toss to coat. Brush the bread with remaining olive oil and place on a separate tray. Place under a pre-heated hot grill and cook for 2 minutes, turn the bread and cook for a further 2 minutes or until it’s golden. Set aside. Cook the vegetables and lemon for 10 minutes or until golden. Top the bread with the zucchini, capsicum, basil, spinach and fetta and squeeze over the lemon to serve. Serves 4.