Grilled Vegetable Bruschetta

Ingredients

3/4 pound eggplant (1 small)

1 large yellow summer squash (½ pound)

1 large meaty tomato (½ pound)

1 yellow bell pepper

1/2 cup Italian salad dressing

1/4 cup chopped fresh basil

4 slices country-style bread ¾-inch thick

1 cup mozzarella cheese

Preparation

Cut the eggplant lengthwise into 1/2-inch thick slices. Cut the squash into long diagonal 1/2-inch thick slices. Cut the tomato into crosswise 1/2-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 marinade.

Grill the vegetables over medium coals, turning once until softened, 10 to 12 minutes for eggplant, 5 to 7 minutes for zucchini and bell pepper, and 1 to 2 minutes for tomato. Grill one side of bread or top side of bread shells until lightly toasted, about 1 minute.

Remove bread and vegetables from grill. Turn bread, toasted side up and divide grilled vegetables over the bread to make open-faced sandwiches. Sprinkle with cheese. Use a spatula to transfer bruschetta and return to grill. Cover and grill until cheese melts and underside of bread is toasted, about 1 minute.

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About

An Italian classic: crusty bread slices are grilled, then brushed with a flavored oil and topped with a variety of savory items-usually vegetables and herbs. Italian Dressing makes this lovely dish extra easy, and the open-face sandwiches make a terrific vegetarian main course or a wonderful appetizer for Labor Day. If you don 't have a covered grill, finish the bruschettas under a broiler to melt cheese. Serve with a hearty salad or with soup