Easy Appetizer:: Grilled Vegetable Bruschetta

Hi all! It's Nicole, Annette's web manager and friend. I am having a girlfriend over tonight for bites and beverages, and I've been combing Annette's archives for inspiration for what to serve. I found this recipe for grilled vegetable bruschetta, and I thought I'd remind you all of it.

Being outdoors with family and friends around a grill makes for a casual entertaining vibe. This recipe is from Annette's first book, Picture Perfect Parties (side note: isn't it crazy that she is officially wrapping up book FOUR?!) Pair this grilled veggie bruschetta with a cocktail from Cocktail Italiano, and you’ll be left with one fabulous way to kick-off an outdoor soiree.

Grilled Veggie Bruschetta
Serves 8

You will need:
– 1 red onion
– 1 eggplant
– 2 medium-size zucchini
– 2 medium-size yellow squash
– 6 Roma tomatoes
– 2 red peppers
– 2 lemons
– 1 bunch of asparagus
– ½ cup extra virgin olive oil
– salt and pepper
– 2 cloves of garlic
– 1 loaf of rustic bread sliced + 3 tablespoons olive oil to coat
– 8 oz. of soft goat cheese

To Prepare:

Coat both sides of the bread with olive oil

Slice eggplant into ¾ inch disks

Slice zucchini down the center lengthwise

Slice yellow down the center lengthwise

Leave red peppers whole

Slice lemons in half

Cut the tough ends off the asparagus

Peel and slice onion, place onion in aluminum foil pour 2 tablespoons olive oil over the onion on top, seal the foil forming a little package

In a separate bowl, place olive oil, and with a micro plane, grate the garlic cloves into the oil, add salt and pepper. Reserve ¼ cup of the mixture for later.

Place all the vegetables in a large bowl and toss with a cup of olive oil mixture.

Grill bread slices until nicely toasted. Pull off the grill and set it aside.

Place all vegetables on the grill beginning with the onion. 10 minutes into the onion grilling, add eggplant, zucchini, squash, peppers, and lemons. Grill for about 15 minutes, and finally add asparagus spears. Grill all the vegetables for another 10 minutes.

Pull everything off the grill but the onion. Run the red peppers under cold water until cool to the touch, peel, and pull seeds from inside the peppers under running water. Place on paper towels to drain and then slice the peppers into ribbons and place onto the platter. Remove the onion from the grill. Slice zucchini, squash, and eggplant into bite-size pieces.

Place all of the grilled veggies onto a platter.

Drizzle the remainder of the olive oil mixture and squeeze grilled lemon over the entire platter of grilled vegetables. Serve at room temperature with spreadable goat cheese and rustic bread slices.

Photo Credit: Deborah Whitlaw