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Grilled Vegetable Toast

Grilled Vegetable Toast with Whipped Goat Cheese

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 toasts
Author Katie Morford

Ingredients

  • 1 medium 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 of crusty bread, such as levain, sourdough, or Italian
  • 1/3 cup lowfat cottage cheese
  • 3 ounces chevre (soft goat cheese)
  • 1/2 lemon
  • 3 tablespoons chopped fresh mint

Instructions

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

  2. Put the cottage cheese and goat cheese in a mini food processor or blender and run until creamy and smooth. Alternatively, vigorously stir together in small bowl with a fork.

  3. 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.
  4. 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.

  5. 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.

  6. Lay the vegetables on the grill and cook until tender and glossy, turning as needed, 5-10 minutes. Lay the bread on the grill and cook until both sides are lightly brown and a little crisp, 2-3 minutes.

  7. Spread the cheese over the grilled bread. Divide the vegetables over the bread. Squeeze the lemon juice over the vegetables and scatter the mint over everything.