Marinated Vegetable Bruschetta

When you need a great appetizer that everyone will love, this bruschetta will definitely do the trick, with eggplant, bell peppers and Stubb’s marinade to put on top.
  • 6



  • 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
  • 1/4 cup Melted Butter
  • 8 ounce 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.

Nutrition information (per Serving)