Mixed Grilled Vegetable Crostini

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place the garlic cloves and the oil in a saucepan and heat gently 1 or 2 minutes to flavor the oil.

3. 3

   Be careful not to burn the garlic or it will turn acrid and bitter.

4. 4

   Discard the garlic.

5. 5

   Cut the bread into 1/2-inch-thick slices, brush with the garlic oil and toast in the oven 10 to 12 minutes or until gold, turning the slices halfway through the cooking time.

6. 6

   Set the bread aside, uncovered, so that it will remain crisp while you prepare the vegetables.

7. 7

   Slice the vegetables lengthwise in 1/2-inch-thick slices.

8. 8

   Brush them with the remaining oil and grill or broil on both sides until lightly charred but still firm.

9. 9

   (Some vegetables will need to come off the grill sooner than others.)

10. 10

    Cool the vegetables for several minutes before roughly chopping and tossing them in a bowl with the herbs, vinegar and salt and pepper.

11. 11

    Serve on the garlic crostini with some cracked black pepper and the shaved Parmesan cheese.

12. 12

    *Sliced very thin with a vegetable slicer or paring knife.

* Per serving · 4 servings · Values may vary.