This is so simple and is great for using rouge veg in the fridge
Heat a griddle pan until smoking hot, drizzle your aubergine and courgette slices with olive oil and lay into your pan side by side and when they are nicely charred on both sides, put them into a bowl. You will need to do this in batches.
In a separate bowl put a good glug of olive oil and nice splash of vinegar, with your coriander and garlic, and season with salt and pepper.
When the aubergines and courgettes are all grilled, add them to the dressing and mix with your hands, check the seasoning again and adjust where needed, drizzle your bread with oil and lay into your grill pan until nicely marked
Divide your grilled veg on to the bruschetta and drizzle with the excess dressing in the bowl