Recipe provided by Al Paris
Ingredients:
Vegetables -
- 1 Eggplant- 1” slices
- 1 Onion- 1” slices
- 1 Zucchini- 1/2” slices
- 3 Large Portabellas, cleaned
- 2 Red Peppers- 1” slices
- Yellow Peppers- 1” slices
- 2 Green Peppers- 1” slices
Marinade -
- ½ cup olive oil
- 2 Tbsp chopped garlic
- 1 tsp dried basil
- 1 tsp dry oregano
- 1 tsp salt
- 1 tsp red pepper flakes
Dressing -
- ½ cup olive oil
- 1/3 cup white balsamic
- ¼ bunch basil, chopped
- ¼ bunch rosemary, chopped
- 3 Tbsp honey
Bruschetta -
- 12 slices of baguette
- 12 oz. goat cheese
Directions:
1) Toss all vegetables in the marinade and lightly coat.
2) Grill until tender.
3) Cool slightly and chop in to bite-size pieces.
4) Toss in a bowl with the dressing to coat.
5) Lightly grill bread.
6) Spread each slice with 1oz. goat cheese and top with 2oz. of grilled vegetables.
7) Finish with salt and pepper, chopped fresh herbs and a drizzle of olive oil.
