Mediterranean Grilled Vegetable Bruschetta with Feta and Pesto Drizzle

These Mediterranean-inspired grilled vegetable bruschetta are topped with creamy feta cheese and a flavorful pesto drizzle. They make a delicious appetizer or light lunch option.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 1 large zucchini, sliced lengthwise
• 1 large red bell pepper, quartered and seeded
• 1 large yellow bell pepper, quartered and seeded
• 1/4 cup olive oil
• Salt and pepper to taste
• Baguette, sliced
• 1 cup crumbled feta cheese
• Fresh basil leaves, for garnish

Pesto Drizzle:

• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the eggplant slices, zucchini slices, red bell pepper quarters, and yellow bell pepper quarters with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and let them cool slightly.
4. While the vegetables are grilling, prepare the pesto drizzle by combining the basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Process until smooth.
5. Arrange the grilled vegetables on the sliced baguette. Sprinkle with crumbled feta cheese and drizzle with the prepared pesto.
6. Garnish with fresh basil leaves and serve.

Enjoy these flavorful Mediterranean grilled vegetable bruschetta with feta and pesto drizzle!

Note: You can also toast the baguette slices on the grill for added flavor and texture.