Grilled Vegetable Antipasto Bruschetta

Name: Grilled Vegetable Antipasto Bruschetta
Prep time: 20 min
Cook time: 10 min
Yield: 24
Cuisine: Italian,
Ingredients: 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade; 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

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

KEY PRODUCTS

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.