Grilled Summer Vegetable Bruschetta

Mmmmm Earth eating! (that sounded better in my head)

First of all, it was McStormy-doo while I was shooting this recipe, so I opted for my phone to make things easier. So, if things seem slightly blurry, it’s definitely your eyes. Not my phone. It’s you. All you.

Glad we got that out of the way.

Are you hungry? Good.

Bruschetta! Ugh. A summer staple.

This thing is crazy. Fresh, grilled, bright, I’m almost mad at it for being so yum.

Thing is, I feel like no matter what combination of vegetables you use, there’s a secret, magical wave of voodoo that just MAKES it. And that is :: good oil and minced garlic.

And herbs.

Those three things – the good oil thing I mentioned, minced garlic, and fresh herbs. THAT is what makes any veggie combo shiiiiiine like the top of the Chrysler building. (<–name that movie)

And a pinch of salt.

Well, hold on let me back up.

So this topping, ^^^ frickin’ gracious – it’s grilled corn, grilled zucchini, fresh cherry tomatoes cut in half, blanched green beans, garlic and oil (<–remember?) basil, parsley, and mint. Send help. And mouths.

Here’s another little delicious slice of bamboozle-ment fer ya: garlic powder in your oil. Brush that mess on your bread before you grill. Haylooooo GARLIC ESSENCE like boom.

Just scoop and top your grilled bread with this summer vegetable insanity, and you’ve got theee most glorious summer side dish/appetizer/party starter/mid-day snack EVAR.

Oh! Another fun little trick. My sister-in-law does this in regular salads, and I almost brought it over to this recipe, but opted not to, only because my weirdo cheese-hating husband was eating. BUT:: Cut up tiny little chunks of parmesan and toss it in the vegetables. Like, instead of what I’m showing you here, with shavings on top. I mean, you could do BOTH if you’re a smart human being. But the parm chunks are definitely a fun, nutty little surprise. I think this move would be good for your well being.

You’re still hungry, right? Good.

Grilled Summer Vegetable Bruschetta

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Ingredients

• 1 loaf ciabatta bread, cut into 1/2" inch slices
• 5 Tbs. extra-virgin olive oil (maybe more)
• 1/4 tsp garlic powder
• 2 ears of corn, shucked and cleaned
• 2 small zucchinis, sliced into thin strips
• 1 cup cherry tomatoes, halved
• 2 cups green beans, blanched
• 1/2 cup chopped fresh herbs - basil, parsley, mint
• 2 cloves garlic, finely minced
• coarse salt
• fresh parmesan, for garnish

Instructions

1. Preheat a grill to medium high.
2. Combine the garlic powder with the olive oil. Brush 6 to 8 slices of the bread with the oil, and place on a grill. Grill until you see char marks and the bread is golden brown. Remove from the grill and set aside.
3. Brush the corn and zucchini slices with the oil and grill until you get good grill marks on both sides. I'm saying grill a lot. Slice the kernels from the ears and place in a serving bowl. Roughly chop the grilled zucchini and blanched green beans - add them to the bowl, along with the cherry tomatoes, minced garlic and chopped herbs. Season with a good pinch of salt and toss. If you have any leftover garlic oil, add it to the bowl. If you feel it needs a little more oil, go right ahead. These are the good things in life.
4. Spoon the grilled vegetable filling over each sliced of grilled bread, and top with parmesan shavings. Inhale immediately.
5. Serves 6-8.

7.8.1.2

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https://bevcooks.com/2016/06/grilled-summer-vegetable-bruschetta/

Now, about that whole sending mouths thing…

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