Farmer’s Market

Grilled Vegetable and Goat Cheese Bruschetta

image :  Grilled Vegetable and Goat Cheese Bruschetta


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, plus 1 teaspoon extra for brushing on bread
  • salt and freshly ground pepper
  • 1 medium zucchini, thinly sliced lengthways
  • 1 small eggplant, thinly sliced lengthways
  • 1 lb (500g) asparagus spears, trimmed of woody ends
  • 8 green onions, trimmed
  • 1 ciabatta loaf or dense wholegrain bread loaf, cut into 1/4 inch (6mm) thick slices
  • 2 x 4 1/2 oz (140g) goat cheese, softened
  • 3 tablespoons finely chopped fresh basil
  • 1 teaspoon ground cumin


Preheat barbecue (or electric grill or grill pan) to medium-high. Combine vinegar, juice, 2 tablespoons of oil and a pinch of salt and pepper in a large, shallow dish. Add the zucchini, eggplant, asparagus and green onions and toss until coated.

Grill the vegetables on preheated barbecue, turning occasionally, for 3 to 4 minutes or until tender and grill marks appear. Finely chop vegetables and place in a large bowl.

Brush each slice of bread with the extra oil and grill for about 1 minute on each side or until grill marks appear.

Combine goat cheese, basil and cumin in a small bowl. Spread onto one side of each slice of bread. Top with the vegetable mixture. Serve warm.

Serves 4.