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by No Meat Disco
Start by scoring your courgettes in a criss cross and salting them to release the moisture, leave this for 5 mins.
Now chop up your red pepper, add to a baking tray, drizzle with oil and salt then place in the oven for 30 mins at 190c or until charred on the outside.
Pat the flesh of the courgette with a paper towel and then grab a skillet, drizzle in oil and char off the courgettes for 3 mins either side or until caramelized slightly.
Add to the oven for 20 mins flipping them over half way.
Once the red pepper is cooked, blitz with olive oil and salt until smooth.
Now toast and oil/butter your ciabatta, add on the cream cheese and chives, then the courgette and the red pepper dip, top with basil and pine nuts and enjoy!