Fire-Roasted Bruschetta

Steps

• 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 2

  Meanwhile, combine 1 clove of the chopped garlic with the balsamic vinegar and brown sugar in a small bowl. Stir until the brown sugar dissolves.

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  Ingredients

  • 1 Clove garlic, finely chopped

  • 4 Tablespoon balsamic vinegar

  • 1 Teaspoon brown sugar

• 3

  Drizzle the sliced tomatoes with olive oil and season liberally with salt and pepper. Place tomatoes directly on the grill. Brush the tops of the tomatoes with the balsamic mixture.

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  Ingredients

  • 4 Roma tomatoes, sliced 1/2 inch thick

  • As Needed olive oil

  • To Taste salt and pepper

• 4

  Close the lid and roast the tomatoes for 4-5 minutes.

  Grill: 500 ˚F

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• 5

  Flip the tomatoes and brush the tops of the tomatoes with more of the vinegar mixture. Close the lid and roast the tomatoes for an additional 4-5 minutes.

  Grill: 500 ˚F

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• 6

  Tomatoes should be soft. Remove them from the grill, and allow them to cool.

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• 7

  Peel the skin off of the cooled tomatoes. It should come off easily. Coarsely chop the tomatoes and transfer to a mixing bowl.

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• 8

  Add in the green onions, remaining 2 cloves of garlic, and basil. Add salt and pepper to taste.

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  Ingredients

  • 1/2 Bunch green onions

  • 2 Clove garlic

  • 4 Tablespoon basil, thinly sliced into ribbons

  • To Taste salt and pepper