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Grilled Vegetable Bruschetta
© Leela Cyd

Grilled Vegetable Bruschetta

  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • MAKE-AHEAD
  • VEGETARIAN

What could be more summery than grilled peppers and squash heaped on toasted country bread that's slathered with fresh basil pesto? This versatile recipe works as a first course or even a whole meal.

Pesto

  1. 6 cups lightly packed basil leaves
  2. 6 garlic cloves
  3. 3/4 cup extra-virgin olive oil
  4. 1 cup freshly grated Parmigiano-Reggiano
  5. Salt
  6. Freshly ground pepper

Bruschetta

  1. 2 red bell peppers halved lengthwise
  2. 2 yellow bell pepper halved lengthwise
  3. 2 yellow squash halved lengthwise
  4. 2 zucchini halved lengthwise
  5. 1 large sweet onion, sliced 1/4 inch thick
  6. 3/4 cup extra-virgin olive oil, plus more for brushing
  7. Salt
  8. freshly ground pepper
  9. 5 large ripe tomatoes, diced
  10. 1 small red onion, thinly sliced
  11. 1/4 cup fresh lemon juice
  12. 1/4 cup chopped parsley
  13. 3 tablespoons sherry vinegar
  14. 2 tablespoons minced garlic
  15. 1 tablespoon thyme
  16. Ten 1-inch slices of country bread
  17. 4 ounces ricotta salata, thinly sliced, for garnish
  1. Light a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.
  2. Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.
  3. In a small bowl, whisk the 3/4 cup of oil with the lemon juice, parsley, vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.
  4. Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.