This recipe is healthy and great-tasting!
Grilled Vegetable Bruschetta
1 medium eggplant
1 celery rib
1 small zucchini
1 small sweet yellow pepper
1 small sweet red pepper
1 small onion
1 medium tomato
5 garlic cloves, peeled
1/2 cup olive oil, divided
30 slices French bread (1/4 inch thick)
1/4 cup golden raisins
1/4 cup tomato sauce
3 tbsp. chopped pitted green olives
1 tbsp. minced fresh basil
1-1/2 tsp. minced fresh oregano
~Cut the eggplant, celery, and zucchini into 3/4-in. slices and place in a large bowl. Cut the peppers, onion, and tomato into wedges and add to bowl. Add garlic and 1/4 cup oil, then toss to coat.
~Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
~Brush bread slices with remaining oil and grill for 1-2 minutes on each side or until toasted.
~Chop vegetables into 1/4-in. pieces and transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil, and oregano.
~Spoon 1 tablespoon mixture over each slice of toast.
~Makes 2-1/2 dozen appetizers.
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