Jefferson County Recipe of the Day: Grilled Vegetable Bruschetta

Grilled Vegetable Bruschetta Healthy & Great-Tasting!

Grilled Vegetable Bruschetta


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


~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.

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