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Grilled Bruschetta with Summer Vegetables and Camembert

4 servings
Lunch

Characteristics

Vegetarian Featuring BC Products

Nutritional Facts Per Serving

406
Calories
16.1 g
Protein
28.5 g
Carbs
2.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 406
  • Fat 25.4 g
    • Saturated   10 g
    • + Trans 
  • Cholesterol 41 mg
  • Sodium   818 mg
  • Carbohydrate 28.5 g
    • Fibre   2.7 g
    • Sugars   5.2 g
  • Protein 16.1 g
    • Vitamin A
    • Vitamin C
    • Calcium 26 %
    • Iron 16 %

Method

  1. Preheat your indoor grill or barbecue to medium-high. Place the onion, zucchini, bell pepper, 1 Tbsp. oil, oregano, salt and pepper in a bowl and toss to coat. (It’s okay if the onion slices fall apart into single rings). Cook the vegetables directly on the grill, or in a grill basket, 1 to 2 minutes per side, until lightly charred and just tender. Transfer vegetables to a plate.  
  2. Grill the bread slices 30 seconds to 1 minute per side, until lightly charred. Remove from the heat, and then rub each bread slice with the half pieces of garlic. 
  3. Spread one side of each bread slice with pesto. Divide and top each bread slice with cheese, tomatoes and gourmet greens. Cut the grilled zucchini and bell pepper slices in half. Now divide and top each sandwich with the zucchini, peppers and onion. 
  4. Drizzle each bruschetta with a little olive oil and balsamic crema, and then serve.
Note: Balsamic crema (or cream) is reduced balsamic vinegar. Look for it in our Deli Department or vinegar aisle.

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