Grilled Vegetable and Cheese Bruschetta


  • 2 yellow squash, thinly sliced
  • 2¬†zucchini, thinly sliced
  • 3 tbs extra virgin olive oil, divided
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1¬†baguette, cut into 16 slices
  • 1/4 lb goat cheese, crumbled
  • 1 (8 oz) jar of roasted red pepper strips, drained and patted dry
  • Baby spinach leaves for garnish
  • Spray a grill rack with nonstick spray. Preheat grill to medium high heat or preheat and oven to 350 degrees.
  • In a bowl, combine squash and zucchini slices, 1 tbs oil, salt and pepper. Toss to coat.
  • Grill or bake for 4-5 minutes on each side, until soft.
  • Place the bread slices on a baking sheet and brush with the remaining 2 tbs of oil.
  • Bake for 2 minutes on each side or until lightly toasted.
  • Top bread slices with crumbled goat cheese, roasted red pepper strips, grilled squash and zucchini.
  • Cut baby spinach leaves into thin strips and use as a garnish on each bruschetta.

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