Bruschette with roasted zucchini and tomato

Roast the slices of bread in a hot grill pan until brown stripes appear on both sides.

Cut the courgette into slices. Brush the slices thinly with olive oil. Roast them in the grill until they are al dente and have nice brown stripes on both sides. Squeeze the lemon juice over it. Spoon the zucchini slices on a plate.

Halve the tomatoes. Spread the cut surfaces of the tomatoes thinly with olive oil. Roast the tomatoes in the grill pan nicely brown on the cutting edges. Put them in the courgette.

Brush the bruschette with peanut butter and place the slices of zucchini on top of each other. Put the tomatoes on top and garnish with basil leaves.