GRILLED VEGETABLE BRUSCHETTA

Grilled Vegetable Bruschetta image

Provided by Danielle Alex

Time 40m

Yield 8 appetizer servings

Number Of Ingredients 16

1 small eggplant (about 6 inches long) (about 12 ounces)
1/4 cup olive oil plus 1 tablespoon, plus more for brushing the bread
Kosher salt and freshly cracked black pepper
1 cup cherry or grape tomatoes (about 15)
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
1 small shallot, thinly sliced (about 3 tablespoons)
1 clove garlic, minced
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
One loaf sliced sourdough, country bread or baguette
1 cup marinated artichokes, drained and chopped
Zest of 1/2 lemon (about 1/2 teaspoon)
1/4 cup crumbled feta cheese, optional

Steps:

Preheat a grill pan over medium-high heat.
Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.