• 14 servings

  • 1 hr

    Prep time

  • 1 hr 20 min

    total time

Grilled Bruschetta with Zucchini and Red Pepper

A simple, shareable appetizer perfect for summertime entertaining. Grilling the vegetables brings out their natural sweetness - a perfect pairing with tangy feta cheese dip! 

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How to make

STEP 1

Heat gas grill on medium or charcoal grill until coals are ash white.

STEP 2

Cut baguettes into 1/4-inch thick extreme bias-cut slices.

STEP 3

Cut zucchini lengthwise into 1/4-inch planks.  Halve red bell pepper down center, removing stem and seeds from inside. Insert toothpicks into onion slices to hold the rings together for grilling.

STEP 4

Using 4 tablespoons olive oil, brush zucchini, onion, bell pepper, and baguette slices lightly.  Place onto grill.

STEP 5

Grill bread slices, 2 minutes on each side, or until lightly browned. Remove to serving tray; set aside.

STEP 6

Grill vegetables 4 minutes, or until grill marks are visible. Turn over; continue grilling 2 more minutes. Remove from grill; let cool to touch.

STEP 7

Chop vegetables into 1/2-inch dice-sized pieces. Place into large bowl; add remaining 1 tablespoon olive oil, vinegar, salt, and pepper.  Toss vegetables lightly to coat with oil mixture.

STEP 8

Spread about 1 tablespoon feta spread onto each slice of bread. Top with 1 tablespoon vegetable mixture; garnish with fresh dill sprigs. Serve immediately.

Ingredients

2 baguettes

2 medium zucchini

1 medium red bell pepper

1 medium white onion, cut into 1/2-inch thick slices

5 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

2 (7-ounce) containers Philia™ Dill & Garlic Spread

Fresh dill sprigs, for garnish

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