Tag Archives: grill

Grilled Veggie Bruschetta

grilled veggies

Now that spring is here, we can all get back to grilling. Being outdoors with family and friends around a grill is such a hallmark of warmer months. There’s nothing like whipping up a beautiful meal outdoors. This recipe is from my first book, Picture Perfect Parties. Pair this grilled veggie bruschetta with a cocktail from Cocktail Italiano, and you’ll be left with one fabulous way to kick-off an outdoor soiree.

Grilled Veggie Bruschetta
Serves 8

You will need:
– 1 red onion
– 1 eggplant
– 2 medium size zucchini
– 2 medium size yellow squash
– 6 Roma tomatoes
– 2 red peppers
– 2 lemons
– 1 bunch asparagus
– ½ cup extra virgin olive oil
– salt and pepper
– 2 cloves of garlic
– 1 loaf of rustic bread sliced + 3 tablespoons olive oil to coat
– 8 oz. of soft goat cheese

To Prepare:

Coat both sides of the bread with olive oil

Slice eggplant into ¾ inch disks

Slice zucchini down the center lengthwise

Slice yellow down the center lengthwise

Leave red peppers whole

Slice lemons in half

Cut the tough ends off the asparagus

Peel and slice onion, place onion in aluminum foil pour 2 tablespoons olive oil over the onion on top, seal the foil forming a little package

In a separate bowl, place olive oil, and with a micro plane, grate the garlic cloves into the oil, add salt and pepper. Reserve ¼ cup of the mixture for later.

Place all the vegetables in a large bowl and toss with cup of olive oil mixture.

Grill bread slices until nicely toasted. Pull off the grill and set aside.

Place all vegetables on the grill beginning with the onion. 10 minutes into the onion grilling, add eggplant, zucchini, squash, peppers, and lemons. Grill for about 15 minutes, and finally add asparagus spears. Grill all the vegetables for another 10 minutes.

Pull everything off the grill but the onion. Run the red peppers under cold water until cool to the touch, peel, and pull seeds from inside the peppers under running water. Place on paper towels to drain and then slice the peppers into ribbons and place onto the platter. Remove the onion from the grill. Slice zucchini, squash, and eggplant into bite-size pieces.

Place the all of the grilled veggies onto a platter.

Drizzle remainder of the olive oil mixture and squeeze grilled lemon over the entire platter of grilled vegetables. Serve at room temperature with spreadable goat cheese and rustic bread slices.

Photo Credit: Deborah Whitlaw

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Epic Summer Grilling Menu

Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back with one epic summer grilling menu. Like most of you, one of the things that I love turning to Annette for is a recipe. She just has a knack for creating something gorgeous and delicious. It’s so inspiring!

Since Wednesday marks the official first day of summer, we’re about to be in the thick of grilling season. We have a Big Green Egg, so we spend a lot of our summer evenings outdoors near the grill. Not only is it a quintessential summer activity, but it also means I don’t have to turn on the oven. Win win.

I thought I’d round-up a few of Annette’s summer grilling recipes from over the years. Not only are these recipes stand-alone favorites, but put them together, and they make up one heck of a summer menu. Invite your friends and family over for an evening of fun and food on the grill!

grilled-veggies

Awesome Appetizer: Grilled Veggie Antipasto

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Main Course: Lamb Burger

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Sensational Side: Watermelon Salad  

As always, I’d love to hear if you give any of these recipes a try! What are some of your favorite summer recipes?

xo, Nicole

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