1/4 lb eggplant, peeled and sliced into 1/2'' slices
1 zucchini or summer squash, ends removed and halved lengthwise
1 red pepper, stemmed, seeds removed, and quartered
3 medium mushrooms
1/2 medium red onion, peeled and cut in 3 wedges
1 medium tomato, stemmed and cut into 4 wedges
1/2 Tbsp balsamic vinegar
1/4 tsp minced garlic
1/2 cup fresh basil leaves
1/8 tsp ground black pepper
1/8 tsp kosher salt
1 baguette, sliced into about 25 1/2'' slices
3-4 Tbsp extra virgin olive oil
8 oz goat cheese, room temperature
To marinate the vegetables, whisk the ingredients in a small mixing bowl until well-combined. Place the eggplant, squash, pepper, mushrooms, and onion into a plastic zip-top bag. (Do not add the tomato-you won't be grilling it.) Pour the prepared marinade into the bag, tightly seal, and shake to distribute the marinade. Marinate for 15 minutes.
To grill the veggies, preheat the grill to medium. Remove the vegetables from marinade and place them directly onto the grill grates. Grill for 4—5 minutes per side, or until the vegetables begin to soften. Set aside.
Let the vegetables cool to room temperature. Cut the squash into four pieces and place the pieces into the bowl of a food processor along with the tomato, the grilled veggies, balsamic vinegar, garlic, basil, pepper, and salt. Pulse until the veggies are finely chopped and the mixture is well-combined.
To grill the bruschetta, preheat the grill over medium heat. Brush each side of the bruschetta slices generously with olive oil. Grill the slices for 5 minutes on each side, or until nicely toasted. When the bread has cooled slightly, spread about a tablespoon of the goat cheese on each slice. Top the cheese with a generous tablespoon of the vegetable mixture. Serve immediately.
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