Cooking Index - Cooking Recipes & IdeasMixed Grilled Vegetable Crostini Recipe - Cooking Index

Mixed Grilled Vegetable Crostini

Type: Vegetables
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

2   Garlic cloves - peeled
1/2 cup 118mlExtra-virgin olive oil
1 cup 237mlCountry-style or sourdough bread loaf (large)
1 cup 237mlZucchini (medium)
1   Beefsteak tomato
1   Eggplant (medium)
3 tablespoons 45mlChopped mixed fresh herbs
  (such as basil and thyme)
2 tablespoons 30mlBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
  Cracked black pepper - to taste
1/4 cup 36g / 1.3ozShaved Parmesan cheese
  (sliced very thin with a vegetable slicer
  Or paring knife)

Recipe Instructions

Preheat the oven to 375 degrees. Place the garlic cloves and the oil in a saucepan and heat gently 1 or 2 minutes to flavor the oil. Be careful not to burn the garlic or it will turn acrid and bitter. Discard the garlic.

Cut the bread into 1/2-inch-thick slices, brush with the garlic oil and toast in the oven 10 to 12 minutes or until gold, turning the slices halfway through the cooking time. Set the bread aside, uncovered, so that it will remain crisp while you prepare the vegetables.

Slice the vegetables lengthwise in 1/2-inch-thick slices. Brush them with the remaining oil and grill or broil on both sides until lightly charred but still firm. (Some vegetables will need to come off the grill sooner than others.)

Cool the vegetables for several minutes before roughly chopping and tossing them in a bowl with the herbs, vinegar and salt and pepper. Serve on the garlic crostini with some cracked black pepper and the shaved Parmesan cheese.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8694)

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