Grilled Vegetable Antipasto Bruschetta

Three crowd-pleasing appetizers – hummus, antipasto and bruschetta – combine in this starter that's sure to liven up your cookout.

Serves: 24
Serving Size: 1 slice
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Mix Marinade Mix, oil, vinegar and water in small bowl until well blended. With stem end down, cut center of cauliflower into two 1-inch thick slices. Reserve remaining cauliflower for another use. Place cauliflower slices, bell pepper, squash, artichokes and pepperoncini peppers in 13x9-inch baking dish. Pour marinade over vegetables; turn to coat.

  • Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade in dish.

  • Place cauliflower, bell pepper and squash directly on grill. Place artichoke hearts and pepperoncini on perforated grilling tray. Grill over medium-high heat 5 minutes per side or until lightly charred and tender-crisp. Grill bread slices over medium-high heat 1 to 2 minutes per side or until grill marks appear.

  • Chop the grilled vegetables. Place in dish with reserved marinade. Add olives; toss to coat. To assemble, spread hummus on bread slices. Top evenly with vegetable antipasto mixture.

Cooking tip

• Top bruschetta with store-bought hummus or try with homemade Garlic Hummus.

Nutrition information

(Amount per serving)

  • 105Calories: 105Cholesterol: 0mg
  • Sodium: 396mgProtein: 2g
  • Total Fat: 5gSaturated Fat: 0g
  • Fiber: 2gCarbohydrate: 13g