Grilled Vegetable Antipasto Bruschetta

Three crowd-pleasing appetizers – hummus, antipasto and bruschetta – combine in this starter that's sure to liven up your cookout.
20m
PREP TIME
10m
COOK TIME
105
CALORIES
12
INGREDIENTS

Servings: 24 (1 slice)

Ingredients

  • 1 package McCormick® Grill Mates® Garlic, Herb & Wine Marinade Seasoning Mix
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1/4 cup water
  • 1 large head cauliflower
  • 1 medium red bell pepper, cut into 2-inch wide strips
  • 1 medium yellow squash, cut lengthwise into 1/2-inch slices
  • 5 drained canned artichoke hearts
  • 5 medium jarred pepperoncini peppers, stemmed
  • 1/3 cup pitted black Kalamata olives, quartered
  • 1 1/2 cups plain hummus
  • 1 loaf Italian bread, cut into 1/2-inch thick slices

INSTRUCTIONS

  • 1 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.
  • 2 Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade in dish.
  • 3 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.
  • 4 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.

TIPS AND TRICKS

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

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