Description
Bruschetta is a great way to enjoy those grilled vegetables. This recipe pairs grilled zucchini, roasted red peppers, and eggplant with creamy ricotta cheese and balsamic vinegar. They come out so delicious and slightly charred, adding a great smoky flavor.
Ingredients
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- -1 large eggplant, sliced into ½ inch rounds
- -1 red bell pepper, seeded and quartered
- -½ zucchini, sliced into ½ inch rounds
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- -1 tablespoon olive oil
- -salt and pepper to taste
- -6 slices of sourdough bread, grilled or toasted
- -½ cup ricotta cheese
- -1 tablespoon balsamic vinegar
Instructions
1. Preheat grill to medium-high heat.
2. In a large bowl, toss together eggplant, bell pepper, and zucchini with olive oil and salt and pepper to taste. Grill vegetables for 4-5 minutes per side, or until vegetables are slightly charred.
3. To assemble the bruschetta, top each slice of grilled sourdough bread with a tablespoon of ricotta cheese, followed by a few grilled vegetables. Drizzle with balsamic vinegar and serve immediately. Enjoy!
This recipe is perfect for summertime grilling! The vegetables are grilled to perfection and then topped with creamy ricotta cheese and balsamic vinegar. So good, and so healthy! Give it a try for your next summer BBQ.
