Vegetable Bruschetta

Vegetable Bruschetta


Makes 8 servings

Prep: 15 minutes, Grill: 10 minutes,

Bake: 4 minutes

  • 2 yellow squash, thinly sliced

  • 2 zucchini, thinly sliced

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 (12-ounce) baguette, cut into 16 slices

  • 1 (4-ounce) log goat cheese, crumbled

  • 1⁄2 (16-ounce) jar sliced roasted red pepper strips, patted dry

  • Baby spinach leaves

  • Garnish: very thinly sliced spinach leaves

1.  Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400° ). Preheat oven to 350° .

2.  In a medium bowl, combine squash and zucchini slices, 1 tablespoon oil, salt, and pepper, tossing to coat. Grill, covered with grill lid, for 4 to 5 minutes on each side, or until soft.

3.  On a baking sheet, place bread slices. Brush with remaining 2 tablespoons oil. Bake for 2 minutes on each side, or until toasted.

4.  Top bread slices evenly with crumbled goat cheese, roasted red pepper strips, grilled squash and zucchini, and baby spinach leaves. Garnish with sliced spinach leaves, if desired.

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