May 9, 2017

Vegetable Bruschetta Appetizer

Name: Grilled Vegetable Bruschetta
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 1 Red or Yellow Bell Pepper (seeded and sliced into strips); 1 each zucchii (halved and thinly sliced lengthwise); 1 each red onion (halved and thinly sliced crosswise); 2 large Roma tomatoes (thickly sliced); 3 tablespoons extra virgin olive oil; 2 teaspoons wholegrain mustard (to garnish); freshly ground black pepper; 1 each ciabatta loag (cut into 8 slices or 8 slices of a baguette); 1 clove garlic (halved); 8 each black olives (pitted and thinly sliced); fresh basil (to garnish)

Vegetarian Recipes

Vegetarian Appetizer Recipes

Vegetable Bruschetta is a vegetarian, appetizer recipe and is great for wine pairing parties. This veg bruschetta recipe pairs with a broad spectrum of white and red wines. White wine pairings include: Chardonnay, Chablis, White Burgundy, Sauvignon Blanc, Sancerre Gewurztraminer, Muscadet, Gruner Veltliner, Albarino, Pinot Gris and Pinot Grigio. Red wine pairings include: Pinot Nior, Syarah, Red Burgundy, Shiraz, Merlot and Grenache.

Grilled Vegetable Bruschetta

Course

appetizer

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1 Red or Yellow Bell Pepper seeded and sliced into strips
1 each zucchii halved and thinly sliced lengthwise
1 each red onion halved and thinly sliced crosswise
2 large Roma tomatoes thickly sliced
3 tablespoons extra virgin olive oil
2 teaspoons wholegrain mustard to garnish
freshly ground black pepper
1 each ciabatta loag cut into 8 slices or 8 slices of a baguette
1 clove garlic halved
8 each black olives pitted and thinly sliced
fresh basil to garnish

Course

appetizer

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1 Red or Yellow Bell Pepper seeded and sliced into strips
1 each zucchii halved and thinly sliced lengthwise
1 each red onion halved and thinly sliced crosswise
2 large Roma tomatoes thickly sliced
3 tablespoons extra virgin olive oil
2 teaspoons wholegrain mustard to garnish
freshly ground black pepper
1 each ciabatta loag cut into 8 slices or 8 slices of a baguette
1 clove garlic halved
8 each black olives pitted and thinly sliced
fresh basil to garnish

Instructions

Preheat the grill to high and line the grill rack with foil. Place the bell pepper, zucchini, onion and tomatoes in a bowl. Whisk together 2 tablespoons of oil, the mustard and black pepper, then pour over the vegetables and toss to coat.
Spread the vegetables in a single layer on the grill rack and grill for 3-4 minutes on each side, until lightly browned. Set aside and keep warm.
Toast the bread slices on both sides under the grill and, while still hot, rub the garlic halves over one side of each piece of toast. Divide the vegetables between the toast slices, placing them on the garlic side of the bread. Sprinkle with the olives, drizzle over the remaining oil and garnish with fresh basil and serve.

Recipe Notes

Grilled Vegetable Bruschetta - Recipe and Wine Pairings

Pairs with a broad spectrum of both white wines and red wines. White wines include: Chardonnay, Chablis, White Burgundy, Sauvignon Blanc, Sancerre Gewurztraminer, Muscadet, Gruner Veltliner, Albarino, Pinot Gris and Pinot Grigio. Red wines include: Pinot Nior, Syarah, Red Burgundy, Shiraz, Merlot and Grenache.

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