Barricade Bites with Pepper and Zest

Name: Barricade Bites with Pepper and Zest
Yield: 4 people
Ingredients: 1 baguette; 2 red bell peppers; 2 courgettes; 2 eggplants; 2 red onions; 2 red chili peppers; 4 tbsp olive oil; 2 tbsp red wine vinegar; 1 garlic clove; 1 tsp Dijon mustard; salt and black pepper to taste; 1 lemon

Based on:

TypeStarter

Serves4 people

DateOctober 1, 2026

Stacked veggies as barricades, with sharp and sour flavors echoing protest tension on the plate.

A starter of diagonally stacked grilled vegetables on baguette, forming barricades in front of a school door. Tension comes from sharp vinaigrette and spicy peppers. The silhouette refers to the blockades during the French student protests.

Ingredients

1 baguette
2 red bell peppers
2 courgettes
2 eggplants
2 red onions
2 red chili peppers
4 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove
1 tsp Dijon mustard
salt and black pepper to taste
1 lemon

Method

Preheat the oven to 200°C.
Slice the bell peppers, courgettes, and eggplants into long strips about 1 cm wide.
Cut the red onions into wedges and halve the chili peppers lengthwise, removing seeds.
Toss the vegetables with 2 tbsp olive oil, salt, and pepper, and roast for 20 minutes until golden and soft.
Cut the baguette into 4 long pieces and briefly toast in the oven.
Make a vinaigrette with 2 tbsp olive oil, 2 tbsp red wine vinegar, pressed garlic, Dijon mustard, juice of half a lemon, salt, and pepper.
On each baguette piece, build a 'barricade' of diagonally stacked vegetables, alternating with halved chili peppers for sharp accents.
Drizzle with vinaigrette and serve immediately.

Serving notes

Arrange the vegetables in a clear barricade shape, diagonally stacked, to resemble a blocked entrance.
Serve with extra lemon wedges for more tang.