Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
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
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
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Snacks potato and cheddar Smoked trout, arugula and pear Yogurt dip with dill Chicken liver with juniper berries Easy Tzatziki
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!