Grilled Vegetables and Tomato Bread

The softened grilled garlic is delicious spread on the tomato bread.

Source
Martha Stewart Living, August/September Late Summer 1993
Grilled Vegetables and Tomato Bread
  • servings 4

Ingredients

  • 1 head garlic

  • 1 red onion, peeled and thickly sliced

  • Olive oil

  • 1 medium eggplant or 2 baby eggplants, purple or white

  • 2 zucchini, cut in half lengthwise

  • 2 yellow squash, cut in half lengthwise

  • 1 yellow pepper, seeded and quartered

  • 1 red pepper, seeded and quartered

  • 1 loaf of crusty bread

  • 1 tomato

  • 1 bunch arugula

Directions

  1. Step 1

    Brush garlic and onion slices with oil and place near the edge of a medium-hot grill to cook slowly. Grill for 5 to 10 minutes, turning garlic often. Leave on grill while cooking vegetables in step 2.

  2. Step 2

    Cut eggplant into thick slices or in half lengthwise, depending on size. Brush eggplant, zucchini, yellow squash, and peppers lightly with oil and place in center of grill. Cook a few minutes per side, turning once, until vegetables are seared and brown.

  3. Step 3

    Slice bread and brush with oil. Grill on both sides just until brown. Cut tomato in half and rub over one side of hot bread; discard tomato.

  4. Step 4

    Arrange grilled vegetables, bread, onion, and garlic on top of arugula and serve immediately.

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