GRILLED VEGETABLE BRUSCHETTA
This fun take on classic tomato bruschetta will be sure to wow people lucky enough to eat it. When I created this recipe, I wanted something flavorful and warm. So, I decided I would grill both the eggplant and the tomatoes. The fresh herbs in the super quick vinaigrette really boost the flavor.
Provided by Danielle Alex
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
- Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
- Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
- To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
- Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
- Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
- Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.
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Pappn Paul
[email protected]I can't wait to try this recipe!
Ha H
[email protected]This is a great way to use up leftover grilled vegetables.
Sola Okiki
[email protected]I highly recommend this recipe to anyone who loves grilled vegetables and bruschetta.
JAGFILMS STUDIOS
[email protected]I've made this recipe several times and it always turns out great. It is a real keeper!
Yarw Sampson
[email protected]I love that this recipe is so versatile. You can use any type of grilled vegetables that you like.
Bader wazzan Gamer
[email protected]These are the perfect appetizer for any occasion.
Brittany Heim-Harney
[email protected]I made these bruschetta for a picnic and they were the perfect finger food. They were easy to eat and so delicious.
Moeen U Din
[email protected]I served these bruschetta at a party and they were a huge success. Everyone loved them!
Amos Salome
[email protected]I used zucchini, bell peppers, and mushrooms for my grilled vegetables. They were perfectly cooked and so flavorful.
Germaine Cornelia
[email protected]The balsamic glaze really makes this dish.
Rabeya Begum
[email protected]These are a cinch to make and always a hit at gatherings. Grilled veggies and balsamic vinegar are such classics together.
Bamgbose Adesewa
[email protected]This recipe is so easy to follow and the results are always delicious. I highly recommend it!
Samuel Keith
[email protected]I love the combination of grilled vegetables and tangy balsamic glaze on crispy bruschetta. It is a real crowd-pleaser.
Erin Dawn
[email protected]Grilled Vegetable Bruschetta is the perfect summer appetizer! It is light, refreshing, and packed with flavor.