I told you about all the wonderful food I ate in Boulder when I went to visit our new grandchild. Well, the weather was beautiful when I was there in early September, and the nights we balmy, so we ate al fresco one evening. One of our courses was a grilled vegetable bruschetta, which I absolutely loved. This one was made with grilled zucchini, sweet Italian peppers and eggplant, but you could use other vegetables, like onions, mushrooms and tomatoes. If you're not outside grilling, you can grill them over a gas flame in the kitchen, or roast the vegetables.
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Grilled Vegetable Bruschetta
grilled eggplant
grilled zucchini and yellow squash
grilled italian sweet pepper
olive oil
garlic
herbs-parsley, basil, mint
grill vegetables until cooked and soft. Remove the seeds from the pepper. Chop all veggies and mix together. Add chopped herbs, olive oil and lemon juice and garlic. Take a nice loaf of Italian bread and slice. Grill on both sides. Put olive and garlic on bread, then cover with the vegetable mixture. Serve while warm. This is so delicious. We ate it as a side dish with simply grilled fish (halibut) and it was quite a meal. You can vary the vegetables depending on what's available, but I encourage you to use the Italian peppers, as they are sweet and add a wonderful flavor. Enjoy.
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