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Bruschetta with grilled vegetables: Submitted by: Freddy J | Date Added: 18 Jun 2012
Listed in: Entree

1 medium red pepper
1 medium yellow bell pepper
2 small zucchini
1 medium fennel bulb
1 red onion
5 tbsp. tablespoons olive oil
2 cloves garlic
1 small tomato
1/2 or a bread stick
Salt and black pepper
6 large basil leaves

Cooking Instructions

Preheat grill to maximum. Wash peppers, zucchini and fennel. Cut the peppers in eight lengthwise, remove stem and seeds. Remove stems and cut the zucchini into slices, diagonally. Peel the fennel and cut into strips. Peel onion, cut into slices and discard the rings.

Arrange vegetables on the oven rack, in a single layer, skin peppers against the grid. Brush with oil and grill on one side to 4 inches (10 cm) from heat source: the vegetables should be colorful, but firm.

Peel the garlic cloves and cut them in half. Cut the tomato in half. Split the bread lengthwise, overlapping pieces of toast and two sides.

Rub the side of bread slices with garlic and tomato.

Top with grilled vegetables. Water with the remaining oil. Salt and pepper. Wash and chop the basil over the bruschetta.

Makes 4 servings

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Bruschetta with grilled vegetables
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