Marinated Vegetable Bruschetta
1 Medium Eggplant, cut into 1/4” thick slices (can use any meaty vegetable or squash) will need 24 slices
2 Red Bell Peppers, halved and seeded
Stubb’s Beef or Pork Marinade (Beef- for saltier more savory flavor, Pork – for spicier sweeter flavor)
Large Loaf French Bread or 24 small baguette rounds pre-cut
¼ Cup Melted Butter
8 ounces Fresh Mozzarella Balls (Bocconcini)
Marinate cut vegetable in Stubb’s Marinade for 2-4 hours
If buying French Bread and not baguettes, cut into 24 slices and toast in oven until brownCut mozzarella balls in half, yielding 24 halves
Preheat oven to 400˚F and line 2 baking sheets with parchment paper (or preheat grill). Bake or grill marinated vegetables until tender and charred. Approximately 30-40 minutes, but if preparing on grill without baking sheet will cook in approximately 20.
Place cooked peppers in plastic bag after cooked for 10 minutes to loosen skins. Remove skins and cut into 24 rectangles.
Turn on Broiler – High
Brush toasted baguettes with melted butter. Place ½ mozzarealla ball on each baguette and place on baking sheet. Broil until mozzarella is melted, approx. 3 minutes.
Remove from oven and layer 1 slice eggplant and 1 rectangle red pepper on top of mozzarella. Drizzle with additional marinade. Serve immediately.Print This Recipe