Name: Open-Faced Grilled Vegetable Tartines
Prep time: 8 min
Cook time: 8 min
Yield: 4
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 -

Recipe information

Cooking:

8 min.

Servings per container:

Source:

More details

Ingredients for - Open-Faced Grilled Vegetable Tartines

1. 1 medium (8-inch) zucchini -

2. 2 medium red or yellow bell pepper -

3. 1 medium red onion -

4. 1 tablespoon extra-virgin olive oil, plus extra for bread -

5. 1/2 teaspoon kosher salt, plus more to taste -

6. Freshly ground black pepper, to taste -

7. 1 large round loaf crusty bread, such as levain, sourdough, or Italian -

8. 4 ounces (chèvre) fresh mild goat cheese -

9. 1/2 lemon -

10. 2 tablespoons fresh mint, finely chopped -

How to cook deliciously - Open-Faced Grilled Vegetable Tartines

1. Stage

Preheat the grill: Preheat your grill, aiming for medium-high heat, about 400°F if using a gas grill.

2. Stage

Prep the veggies: Cut zucchini on the diagonal into 1/4-inch-thick slices (cutting on the diagonal will make for bigger pieces less likely to fall between grill grates). Cut the peppers in half through the stem end. Remove the stem and seeds and cut into 1/2-inch-thick pieces. Peel the outer skin off the onion and cut into 1/2-inch-thick rounds, keeping the rings intact.

3. Stage

Season the veggies: Lay the vegetables on a baking sheet, keeping the onions, peppers, and zucchini grouped separately, and drizzle with the olive oil. Season with 1/2 teaspoon salt and fresh black pepper to taste. Use your hands to gently coat the veggies with the oil and seasonings. Do your best to keep the rings of onion from separating. Set aside until ready to grill.

4. Stage

Cut the bread, drizzle with oil, and season with salt: Cut four 1/2-inch-thick slices from the center of the bread so they are generous in size (leftover bread can be saved for another use). Brush lightly with olive oil using a pastry brush or drizzle with a spoon and season both sides with a pinch of salt.

5. Stage

Grill the veggies and bread: Use a pastry brush to brush the grill grates with oil. Using tongs, lay the peppers and onions on the grill and cook, turning occasionally until the vegetables are lightly caramelized, glossy, and tender, 6 to 10 minutes. The peppers will likely be done first. When the peppers and onions are nearly done, add the zucchini and bread onto the grill. Grill until the zucchini is striped with grill marks on both sides and the bread is lightly browned around the edges, about 2 minutes total.

6. Stage

Assemble the tartines: To assemble the tartines, spread the goat cheese over the surface of the bread. Lay the zucchini, peppers, and onion on top (you may have extra vegetables, which are delicious to eat on the side). Squeeze lemon juice over top and season with salt and black pepper, to taste. Scatter with the fresh mint and serve immediately.