Venango County Recipe of the Day: Grilled Vegetable Bruschetta

| October 21, 2018

Try this delicious and healthy appetizer! Sponsored by Franklin-Oil Region Credit Union.

Grilled Vegetable Bruschetta


1 medium eggplant
1 celery rib
1 large sweet yellow pepper
1 large sweet red pepper
1 medium onion
1 large 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 and celery 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 eight to 10 minutes or until tender, turning occasionally.

~Brush bread slices with remaining oil and grill for about two 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 one tablespoon mixture over each slice of toast.

~Makes 2-1/2 dozen appetizers.

If you have a recipe that you would like to share with readers, send it to with the subject: Venango County Recipe of the Day.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Appetizers, Local News, News, Recipes