I’ve been on vacation in northern Michigan with my husband, a friend, and our dog, Daisy. We are staying in an awesome cabin right on the lake in Harbor Springs.
It’s been cool (perfect sleeping weather, especially with the sound of waves lapping on the shore) with quite a bit of rain, but we had a break yesterday – just enough to fire up the grill and make dinner.
What I thought would be a quick appetizer turned into a never-ending cook fest because the grill wasn’t working properly.
But with plenty of patience (about 3 hours worth) we finally were able to get everything cooked all the way through.
You might be surprised to see the pic of Daisy casually sitting next to the bruschetta without trying to sneak away with a quick snack. That’s because she could smell what my husband was cooking up next for the carnivores. She ate very well last night and slept even better!
And the sun stayed out just long enough for me to snap off a few shots of the final product. Quite a lovely day it turned out to be.
1 medium eggplant
1 small summer squash (I used yellow)
1 medium sweet onion (I used Vidalia)
3 medium tomatoes
1 loaf french bread
extra virgin olive oil
1 large garlic clove
salt & pepper
Directions
- Cut the tomatoes in half and slice the other vegetables in thick slices. Drizzle with oil and lightly sprinkle with salt and pepper. Use your fingers to work the oil and seasonings evenly over vegetables.
- Cook on the grill until all vegetables are thoroughly cooked.
- Set on a plate to cool until they can be handled without burning yourself. Dice the vegetables and further season to taste, if needed.
- Slice bread in 1 inch thick slices. Brush both sides with a thin coat of oil and sprinkle with salt & pepper. Cook to desired doneness. Cut the garlic clove in half and rub over both sides of bread.
- Top the bread with a large scoop of grilled vegetables.
- Serve immediately.
Annie says
Seriously – I would just eat these for dinner!
Amy says
I certainly made dinner out of these! Thanks, Annie!
Chitra Jagadish says
eggplants on bruschetta, eggplants are one of my favourite vaggie but never though of this before-gorgeous..
Amy says
Thanks, Chitra!
Vee@VeesEasyVegan says
I made the tomato onion gratin from last week 🙂 It was awesome!
Love the bottom picture, the food looks amazing as always, though the picture of the sky is breathtaking.
Amy says
Thanks, Vicki! So glad you liked the gratin dish!
Caitlin @ teaspoon says
Sounds like a nice vacation! And a delicious bruschetta! I hate when the grill is fussy…I still have to try grilled peaches again because the grill wasn’t working right and I’m convinced they should taste better than they did!
Amy says
Thanks, Caitlin! I’ve always wanted to try grilling peaches – on my “to do” list!
cheri says
Hi Amy, Daisy is adorable, love this combination of veggies!
Amy says
Thanks so much, Cheri!
Sarah says
These look super delicious, Amy! I adore bruschetta- and I love the idea of topping them with some gorgeous grilled veggies. What beautiful pictures!
Amy says
Thanks very much, Sarah!