Venango County Recipe of the Day: Grilled Vegetable Bruschetta

| February 23, 2017

This recipe is healthy and great-tasting!

Grilled Vegetable Bruschetta

Ingredients

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

Directions

~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.


Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Appetizers, Breads, Local News, News, Recipes