Yield: 4 servings
|1 large||Yellow summer squash|
|1 large||Meaty tomato|
|1 large||Yellow bell pepper|
|½ cup||Italian dressing|
|¼ cup||Basil; chopped|
|¼ teaspoon||Dried hot pepper flakes|
|4 larges||Slices country-style bread;|
|. cut 3/4-inch thick|
|1 cup||Mozzarella cheese; shredded|
Cut the eggplant lengthwise into ½-inch thick slices. Cut the squash into long diagonal ½-inch thick slices. Cut the tomato into crosswise ½-inch thick slices. Cut the pepper into quarters. In a measuring cup, combine the Italian dressing, basil and pepper flakes.
Brush all sides of the vegetables with the dressing marinade.
Grill the vegetables over medium heat, turning once until softened, 10 to 12 minutes for the eggplant; 5 to 7 minutes for the squash and bell pepper and 1 to 2 minutes for the tomato. Grill one side of the bread until lightly toasted, about 1 minute. Remove the bread and vegetables from the grill.
Turn the bread toasted side up and divide the grilled vegetables over the bread to make open-faced sandwiches. Sprinkle with cheese. Use a spatula to transfer the bruschettas and return to the grill. Cover and grill until the cheese melts and the underside of the bread is toasted, about 1 minute.
** Dallas Morning News - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95