Grilled Zucchini, Arugula and Tomato Bruschetta
Makes 6
Recently my dad came to town for a visit, and with him brought us a huge bag full of vegetables from his garden. Kale, swiss chard, cucumbers, lettuce, carrots, and of course the vegetables in this recipe. We ate them all week long, in salads, salsas and sandwiches – so good.
I whipped up this simple meal for lunch one day and it was a big hit. Crispy, grilled bread (I made my own) topped with delicious garden vegetables. They were so fresh that I barely needed to season them, they were bursting with flavor on their own. Light, fresh, healthy – this really is the perfect summer lunch.
- 2-3 tbsp Extra virgin olive oil
- 6 slices good quality bread (such as baguette)
- 2 Green onions, thinly sliced
- 1/4 tsp Sea salt, plus more to taste, if desired
- 1 cup sliced Zucchini
- 1 Garlic clove, cut in half
- Black pepper, to taste
- 1/3 cup Arugula, sliced
- 1 cup diced Tomato
- Oil and preheat a grill over medium high heat. Arrange the zucchini slices in a single layer and cook until they have nice grill marks on either side and are soft to the touch.
- Once they are done, remove from the grill, dice them and place in a medium bowl. Add the tomatoes, arugula, green onions, oil, salt and pepper and toss well to combine. Taste for salt then set aside.
- Place your bread slices on the grill, or toast them until crispy. Immediately after, rub the garlic halves on each piece then top with the zucchini mixture. Serve immediately.