Ingredients
- 3/4 pound eggplant (1 small)
- 1 large yellow summer squash (½ pound)
- 1 large meaty tomato (½ pound)
- 1 yellow bell pepper
- 1/2 cup Italian salad dressing
- 1/4 cup chopped fresh basil
- 4 slices country-style bread ¾-inch thick
- 1 cup mozzarella cheese
Make it step by step
- Cut the eggplant lengthwise into 1/2-inch thick slices. Cut the squash into long diagonal 1/2-inch thick slices. Cut the tomato into crosswise 1/2-inch thick slices. Cut the pepper into quarters. In a measuring cup, combine the Italian dressing, basil, and pepper flakes. Brush all sides of the vegetables with the marinade.
- Grill the vegetables over medium coals, turning once until softened, 10 to 12 minutes for eggplant, 5 to 7 minutes for zucchini and bell pepper, and 1 to 2 minutes for tomato. Grill one side of bread or top side of bread shells until lightly toasted, about 1 minute.
- Remove bread and vegetables from grill. Turn bread, toasted side up and divide grilled vegetables over the bread to make open-faced sandwiches. Sprinkle with cheese. Use a spatula to transfer bruschetta and return to grill. Cover and grill until cheese melts and underside of bread is toasted, about 1 minute.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.