Forget boring salads! When the sun is shining and the grill is hot, there’s nothing better than these incredible Grilled Vegetable Tartines. We’re talking thick slices of crusty bread, rubbed with garlic, and piled high with a rainbow of smoky, perfectly charred vegetables. Tossed in a zesty balsamic vinaigrette and crowned with a generous layer of gooey, melted fontina cheese, this is the ultimate summer meal that’s both rustic and ridiculously delicious. It’s a flavor explosion that will have everyone, even the most dedicated carnivores, coming back for seconds!
Ingredients
• For the Grilled Vegetables
• 6 slices eggplant, 1/2-inch / 1.3 cm thick
• 6 slices yellow summer squash, 1/2-inch / 1.3 cm thick
• 2 slices red onion, 1/2-inch / 1.3 cm thick
• 1 package whole white mushrooms, 8-ounce / 225 g
• 1 large red sweet pepper, seeded and cut into 1/2-inch / 1.3 cm slices
• 1/4 cup / 60 ml vegetable oil
• 1/2 teaspoon / 2.5 g salt
• 1/4 teaspoon / 1.25 g ground black pepper
• For the Balsamic Dressing
• 1 tablespoon / 15 ml balsamic vinegar
• 1 1/2 teaspoons / 7.5 g packed brown sugar
• 1/2 teaspoon / 2.5 ml Dijon-style mustard
• 1 clove garlic, finely chopped
• 1/8 teaspoon / 0.6 g salt
• 1/8 teaspoon / 0.6 g ground black pepper
• 1/4 cup / 60 ml olive oil
• For the Tartines
• 1 round loaf crusty bread, 16-ounce / 450 g, cut into six 1-inch / 2.5 cm slices
• Olive oil, for brushing
• 1 large clove garlic, peeled
• 8 ounces / 225 g fontina cheese, shredded (about 2 cups)
Instructions
1. Prep and Season the Veggies: In a large bowl, combine the sliced eggplant, squash, red onion, whole mushrooms, and red sweet pepper. Drizzle with vegetable oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss well to ensure every piece is lightly coated.
2. Grill the Vegetables: Preheat your grill to medium-hot. Place the eggplant, squash, and onion slices directly on the lightly greased grill rack. Grill for 6-8 minutes, turning once, until crisp-tender with beautiful grill marks. At the same time, place the mushrooms and sweet pepper slices in a grill basket and grill for 6-8 minutes until tender. Transfer all grilled vegetables to a large bowl and keep warm.
3. Whip Up the Balsamic Dressing: In a small bowl, whisk together the balsamic vinegar, brown sugar, Dijon mustard, finely chopped garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. While whisking continuously, slowly stream in the 1/4 cup of olive oil until the dressing is emulsified.
4. Dress the Veggies: Pour the freshly made balsamic dressing over the warm grilled vegetables and toss gently to coat everything in that tangy, delicious flavor.
5. Toast the Garlic Bread: Brush both sides of your crusty bread slices with olive oil. Cut the large garlic clove in half and rub the cut side generously over the oiled bread. Grill the bread for 2-3 minutes, flipping once, until it’s golden brown and lightly toasted.
6. Assemble and Serve: Divide the dressed vegetable mixture evenly among the grilled garlic bread slices. Top each one with a generous handful of shredded fontina cheese and serve immediately while warm and melty.
Nutritional Information
• PER SERVING: 520 cal., 30 g total fat (9 g sat. fat), 44 mg chol., 890 mg sodium, 47 g carb., 7 g fiber, 18 g pro.
Pro Tips
• Make It Vegan:** Easily make this recipe vegan by swapping the fontina cheese for your favorite dairy-free shredded cheese, such as a mozzarella or provolone-style alternative.
• Prep Ahead for Ease:** You can slice all the vegetables and whisk together the dressing a day in advance. Store them in separate airtight containers in the refrigerator for a quick and easy meal.
• Don’t Crowd the Grill:** For the best char and to avoid steaming your vegetables, grill them in batches if necessary. Give each piece enough space to make direct contact with the heat.
• Cheese Variations:** While fontina is fantastic for its melting quality, feel free to experiment! Smoked mozzarella, provolone, or even a sprinkle of crumbled feta or goat cheese after grilling would be delicious.
FAQ
Q: Can I make these grilled vegetable tartines vegan
A: Absolutely! To make this recipe completely plant-based, simply substitute the fontina cheese with your favorite brand of dairy-free shredded cheese. A vegan mozzarella or provolone-style alternative would melt beautifully and complement the smoky vegetables.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein content, you can add a cup of rinsed and drained chickpeas or cannellini beans to the vegetable mixture after grilling. Another great option is to serve the tartine with a side of grilled halloumi (for vegetarians) or a slice of marinated firm tofu.
Q: What other vegetables work well for grilling in this recipe
A: This recipe is very flexible! Feel free to swap or add other grill-friendly vegetables like zucchini, different colored bell peppers, asparagus spears, or even large portobello mushroom caps. Just aim for a similar thickness to ensure even cooking time.
Q: Can I prepare the grilled vegetables ahead of time
A: Yes, this is a great recipe for meal prep. You can grill the vegetables and prepare the balsamic dressing up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, gently reheat the vegetables, toast the bread, and assemble for a quick meal.
