Tomato & Zucchini Bruschetta

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat grill to medium.

4. In a large bowl, combine tomatoes, zucchini, bell pepper, garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil; toss to combine.

5. Spray two large sheets of foil with cooking spray. Divide vegetable mixture evenly between the two sheets of foil. Close foil packets by bringing the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping.

6. Add foil packets to grill and cook for 15 minutes or until vegetables are tender.

7. Remove from grill and let cool. Once cool, place in a large bowl.

8. In a small saucepan over medium heat, combine 1/4 cup oil with slivered garlic.

9. Slowly cook and stir for 2 to 3 minutes; discard garlic.

10. Toast the bread slices, brush with the garlic-infused oil and, using a slotted spoon, top each with some tomato mixture.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!