Grilled veggies are super healthy and a snap to prepare, but they don’t need to be boring. To kick things up a bit, I love to make my own grilled veggie bruschetta all summer long. Toss whatever veggies you have with a bit of olive oil, salt, and pepper, and you’re ready to get started. Add in a bit of goat cheese and some crusty bread, and you’ve got a perfect vegetarian appetizer or light dinner.
Grilled Veggie Bruschetta
- 1 zucchini, cut into long planks, about 1/2″ thick
- 1 small eggplant, cut into long planks, about 1/2″ thick
- 1/2 small red or Vidalia onion, cut into 1/2″ slices
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 red bell pepper
- 8-10 fresh basil leaves, cut into very thin slices
- 1 tablespoon balsamic vinegar
- 1 loaf country bread, cut into 1/2″ slices
- non-stick cooking spray
- 4 ounces goat cheese (optional)
Preheat the grill to a medium heat. Place the eggplant, zucchini, and onions slices into a medium bowl. Add olive oil and salt and toss to combine. Place the pepper and vegetables on the grill, close the cover, and cook for 4-5 minutes. Open the grill and turn over each of the vegetables. Close the grill and allow to cook an additional 4-5 minutes, or until just cooked through. Remove the vegetables from the grill and allow to cool slightly. Cook the pepper until the skin is blacked, then place in a plastic bag, sealing closed tightly.
Lightly spray the bread slices with non-stick cooking spray, then grill each piece of bread for 2-3 minutes per side or until lightly toasted. Remove the bread from the grill and spread lightly with goat cheese if desired.
Remove the pepper from the bag and remove and discard the skin. Chop the pepper into small pieces. Chop the zucchini, eggplant, and onions into small pieces and place all vegetables into a bowl. Add vinegar and salt and pepper to taste, stirring well to combine.
Top each piece of grilled bread with a bit of the vegetable mixture.