June 28th, 2007

Grilled Vegetable Bruschetta

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In the July 2007 issue of Food and Wine there’s a great recipe for Grilled Vegetable Bruschetta. I read through the ingredients and literally drooled. And then I read the directions and thought: well doesn’t that sound like work. Homemade pesto. Deskinning grilled vegetables. Making dressing. And who wants to work on a summer evening? Or after a long day? Not I. And then there was something called ricotta salata, and just to reinforce the fact that I’m not a chef, I have no idea what this is. So I came up with this dumbed down version, which is still, in my opinion, exceptionally good. I’m sure the original is better, but if you’re short on time or attention, give this simpler one a try. My husband declared it “Impressive. Extremely impressive for a vegetarian entrée. The flavors, the textures. It all rules. MmmHmm.” This one goes on our make over and over again list. And it made enough to feed us comfortably for two nights.

Ingredients:

a tub of your favorite pesto sauce
1 red pepper
1 yellow pepper
1 large zucchini
1 medium sweet onion, such as Walla Walla or Vidalia
1 loaf of your favorite bread, thick sliced
1 package spring greens or baby greens
pint of cherry tomatoes, halved or sliced
your favorite Italian dressing, I like Newman’s Own Italian Lite
Parmesan cheese
fresh ground pepper

1. Preheat grill. Preheat oven broiler.
2. Cut vegetables into thick slices for grilling. In a large bowl, toss them with a couple of tablespoons of olive oil. Skewer and place on grill.
3. While vegetables are grilling (should only take a couple minutes per side), spread pesto sauce on slices of bread and place under broiler. Broil until bread is just crisp.
4. Toss spring greens and cherry tomatoes with a light coat of Italian dressing.
5. Place your broiled pesto bread on a plate. Top with grilled vegetables, then the spring greens and cherry tomatoes. Grate Parmesan cheese over the top, along with fresh ground pepper.

  
Posted By: Kelly  |  Filed Under: Vegetarian Entrees  |  Print


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