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Open-Faced Grilled Vegetable Tartines
Open-Faced Grilled Vegetable Tartines
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Prep Time:
8 minutes
Cook Time:
10 minutes
Total Time:
18 minutes
Indulge in these gourmet grilled vegetable toast, perfect for any occasion.
Ingredients:
  • 1 medium (8-inch) zucchini
  • 2 medium red or yellow bell pepper
  • 1 medium red onion
  • 1 tablespoon extra-virgin olive oil, plus extra for bread
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 large round loaf crusty bread, such as levain, sourdough, or Italian
  • 4 ounces (chèvre) fresh mild goat cheese
  • 1/2 lemon
  • 2 tablespoons fresh mint, finely chopped
Instructions:
  • Preheat your grill to a sizzling medium-high heat of about 400°F if using gas.
  • Prepare the vegetables: Slice the zucchini diagonally into 1/4-inch-thick slices to prevent them from falling through the grill grates. Cut the peppers in half through the stem, remove the stem and seeds, then slice into 1/2-inch-thick pieces. Peel the onion, slice into 1/2-inch-thick rounds, keeping the rings intact.
  • Prepare the veggies: Arrange the vegetables on a baking sheet, keeping the onions, peppers, and zucchini in separate groups. Drizzle with olive oil and sprinkle with 1/2 teaspoon of salt and fresh black pepper. Gently toss the veggies with your hands, making sure the onion rings stay intact. Set aside for grilling later.
  • Slice four 1/2-inch-thick generous slices from the center of the bread. Lightly brush or drizzle olive oil over both sides using a pastry brush or a spoon. Season with a pinch of salt.
  • Prepare the grill by brushing the grates with oil. Grill the peppers and onions until caramelized and tender, about 6 to 10 minutes. Add the zucchini and bread to the grill and cook until the zucchini has grill marks and the bread is lightly browned, approximately 2 minutes.
  • Create the tartines: Smear the goat cheese on the bread. Place zucchini, peppers, and onion on top, adding any extra veggies on the side. Drizzle lemon juice, sprinkle with salt and pepper, top with fresh mint, and serve promptly.

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