Bruschetta with Grilled Vegetables: Light and Nutritious

Bruschetta with grilled vegetables and white cheese: an elegant appetizer or a light and healthy snack, quick and really delicious

A bruschetta with a combination enhanced by the flavor of grilled vegetables and white cheese

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 00:40

Interval: 00:00

TOOLS

1 cutting board(s), 1 non-stick pan(s), 1 baking tray(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Bruschetta ingredients

– 200 g of fresh Minas cheese, sliced ​​or grated

– 2 small aubergines

– 2 small courgettes

– 2 units of ripe tomatoes

– 4 tablespoons of olive oil

– 2 cloves of peeled garlic

– Salt to taste

– pepper to taste

Ingredients to assemble

– 4 pieces of ciabatta bread or other bread of your choice, split lengthwise

– garlic to taste, whole clove, without peel

– olive oil to taste

Ingredients to finish

– olive oil to taste

– basil to taste (leaves)

PREPARATION:

1. Separate all the ingredients and utensils for the recipe.
2. Sanitize the ingredients.
3. Preheat the oven to 220ºC.

PREPARATION:

Aubergines and Courgettes:

1. Dry the aubergines and courgettes with absorbent paper.
2. Remove the ends and a thin slice on each side, to remove some of the skin, and discard.
3. Cut the aubergines and courgettes into medium slices (0.5 cm) lengthwise.
4. Season with salt and pepper and set aside.

Tomato:

1. Dry the tomato with a paper towel.
2. Remove the ends and cut them into medium slices, about 4 per serving.
3. Season with salt and pepper and set aside.

Slipper:

1. Open the bread (2 halves) and lightly rub the raw garlic clove on the crumb to season it.
2. Season with a drizzle of olive oil.
3. Arrange on a baking sheet and set aside.

Vegetables:

1. Heat a non-stick pan, greased with a drizzle of olive oil.
2. When the pan is very hot, arrange the aubergines and grill them on both sides.
3. Remove the aubergines from the pan and set aside.
4. Repeat this operation with the courgettes and then with the cherry tomatoes.
5. Reserve the grilled vegetables.

Slipper:

1. While you grill the vegetables, spread the cheese on the slices of bread and cook until the cheese has softened (the bread does not need to be toasted).

FINALIZATION AND ASSEMBLY:

1. Remove the bread from the oven.
2. Place 2 slices of aubergine, 2 slices of courgette and 2 slices of tomato on each slice of bread.
3. Put back in the oven, just to heat the vegetables.
4. Remove the bruschetta with vegetables from the oven and light with a drizzle of olive oil.
5. Garnish with basil leaves.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.