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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kenneth darnell
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Akash Shahi
[email protected]This grilled vegetable bruschetta is the perfect way to enjoy the flavors of summer.
Sunday Akeem
[email protected]I've made this recipe several times, and it's always a hit with my family and friends.
SK AlFI BOSS
[email protected]This is a great recipe for a healthy and delicious snack.
Unathi Siphesihle
[email protected]I made this recipe for a picnic last summer, and it was a huge success! The grilled vegetables were perfectly cooked, and the goat cheese and balsamic glaze added a delicious touch.
haseeb Memon
[email protected]This grilled vegetable bruschetta is a great way to use up leftover grilled vegetables.
Nany Sak
[email protected]I love that this recipe is so versatile. You can use any type of grilled vegetables that you like, and you can also adjust the amount of goat cheese and balsamic glaze to your liking.
Micah Jones
[email protected]This bruschetta is the perfect appetizer for any party or gathering.
Albertho Kambongi
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The grilled vegetables are always perfectly cooked, and the goat cheese and balsamic glaze add a delicious touch.
Hello Mai
[email protected]This is my new favorite bruschetta recipe! It's so easy to make, and the results are always amazing.
Fisher Durham
[email protected]I made this recipe for a party last weekend, and it was a huge hit! Everyone loved the grilled vegetables and the goat cheese.
Antonio Douaihy
[email protected]This grilled vegetable bruschetta was absolutely delicious! The flavors of the grilled vegetables were amazing, and the goat cheese and balsamic glaze added a perfect finishing touch.