GRILLED VEGETABLE BRUSCHETTA

 

J’S BAKERY AND CAFÉ
ERIKA & RYAN THOMAS



 

Zucchini
Yellow squash
Medium red onion
1 oz. fresh basil
Olive oil
Salt and pepper
French bread
Balsamic vinegar
Parmesan cheese

Slice vegetables lengthwise, ¼” thick. Slice onion in rings ¼” thick. Drizzle with salt and pepper and olive oil. Lightly grill. Dice and mix all vegetables together. Chop fresh basil and add to mixture. For crostini, slice French bread on diagonal. Drizzle with olive oil, salt and pepper. Toast in oven until golden brown. Top the toast with vegetable mixture. Drizzle with Balsamic and fresh Parmesan