Multigrain Toast with Grilled Vegetables

Grilling vegetables brings out their sweet flavors. Use any seasonal vegetables.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • ½ medium eggplant
  • ½ medium zucchini
  • ½ medium yellow squash
  • ½ medium red bell pepper
  • ½ medium yellow bell pepper
  • ½ medium green bell pepper
  • 1 tsp. extra-virgin olive oil
  • 6 multigrain bread slices
  • 8 oz. mascarpone cheese
  • 6 basil leaves


  • Preheat grill to medium heat.
  • Slice the eggplant, zucchini, and squash in 3" lengths, ¼" to ½" thick.
  • Brush eggplant, zucchini, yellow squash, and bell peppers with the oil and grill until fork tender.(Vegetables can be prepared the night before; refrigerate and reheat or bring to room temperature before serving.)
  • Grill the bread until lightly toasted, then remove from heat and top with vegetables. Top with a spoonful of mascarpone and a basil leaf.