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Grilled vegetable bruschetta

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

It's grilling season, don't forget the bread!

Dress up your bruschetta in whatever way you want. Here is a healthy and easy option to try!

It's grilling season, don't forget the bread!

One of the simplest ways to celebrate good and simple food in Italy in summer is to make some bruschetta. Bruschetta means "abbrustolito" which means lightly burned with the fire. That is exactly what we do with the bread before topping it with everything healthy and delicious!

Grilled vegetable bruschetta recipe

Yields 4


  • 12 asparagus spears
  • 1 eggplant, sliced
  • 2 zucchini, sliced
  • 1 bell pepper (can be replaced with the precooked bottled ones)
  • Extra-virgin olive oil
  • Salt
  • Parsley, finely chopped
  • 4 slices sourdough bread
  • 1 clove garlic, halved


  1. Over medium-high flame, grill all the vegetables on a griddle or on a barbecue grill. If using fresh pepper, grill it whole. When it is charred, put it in a food plastic bag and seal. After about 30 minutes, open the bag and take out the pepper. Slice, peel and discard the seeds.
  2. On a plate, put together all the vegetables. Drizzle with extra-virgin olive oil then sprinkle with salt and parsley.
  3. Grill both sides of the bread on a barbecue grill (the best), on a griddle, in the oven or even in a bread toaster.
  4. Rub one side of the bread with the halved garlic while it's still warm.
  5. Drizzle with extra-virgin olive oil and sprinkle with salt.
  6. Put the vegetables on top and serve while still warm.

More bruschetta recipes

Asparagus and Brie bruschetta recipe
Bruschetta with tomatoes and basil recipe

Grilled pear bruschetta recipe

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