Grilled Zucchini and Tomatoes on Garlic Bread

When you layer grilled zucchini, summer squash slices and lush tomatoes on garlic-slathered bread, you've got yourself an easy-to-assemble seasonal appetizer—or even a light summer meal. When slicing the zucchini and summer squash, cut them into lengths about the size of the bread slices.

1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
16 diagonal slices baguette (3/8 inch)
16 diagonal slices zucchini (1/4 inch)
16 diagonal slices yellow summer squash (1/4 inch)
1/2 teaspoon kosher salt
8 slices medium tomato (3/8 inch), halved
1/2 cup crumbled feta cheese
¼ teaspoon pepper

1. Heat grill. Combine oil and garlic in small cup; brush over baguette, zucchini and summer squash. Sprinkle with salt.

2. Grill baguette, covered, over medium heat or coals 2 to 3 minutes or until browned and lightly charred, turning once. Grill zucchini and summer squash, covered, 2 to 4 minutes or until browned and tender, turning once.

3. Layer tomato, zucchini and summer squash over baguette; sprinkle with feta and pepper.

16 appetizers

PER APPETIZER: 85 calories, 5 g total fat (1 g saturated fat), 3 g protein, 9.5 g carbohydrate, 5 mg cholesterol, 145 mg sodium, 2 g fiber

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