Grilled Vegetable Bruschetta
1 small eggplant (about 3/4 pound)
Cut the eggplant lengthwise into 1/2-inch thick slices. Cut the squash into long diagonal 1/2-inch thick slices. Cut the tomato into crosswise 1/2-inch thick slices. Cut the pepper into quarters.
1 large yellow summer squash (about 1/2 pound)
1 large meaty tomato (about 1/2 pound)
1 yellow bell pepper
1/2 cup bottled italian dressing
1/4 cup chopped fresh basil or 1-1/2 tablespoons dried basil
4 large slices country-style bread, cut about 3/4-inch thick or 2 packages (8-ounces each) individual italian bread shells
1 cup (about 4 ounces) shredded mozzarella cheese or 4 large thin slices (about 4 ounces) mozzarella cheese
In a measuring cup, combine the Italian dressing, basil, and pepper flakes. Brush all sides of the vegetables with the marinade. Grill the vegetables over medium coals, turning once until softened, 10 to 12 minutes for eggplant, 5 to 7 minutes for zucchini and bell pepper, and 1 to 2 minutes for tomato.
Grill one side of bread or top side of bread shells until lightly toasted, about 1 minute. Remove bread and vegetables from grill. Turn bread, toasted side up and divide grilled vegetables over the bread to make open-faced sandwiches. Sprinkle with cheese. Use a spatula to transfer bruschettas and return to grill. Cover and grill until cheese melts and underside of bread is toasted, about 1 minute.
If you don 't have a covered grill, finish the bruschettas under a broiler to melt cheese.
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