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Fire-Roasted Bruschetta

Fire-Roasted Bruschetta

By Traeger Kitchen

Fresh tomatoes loaded with herbs atop chicken or toasted sourdough bread is divine.

Prep Time

15 Minutes

Cook Time

10 Minutes




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Units of Measurement:
1 Clove garlic, finely chopped
4 Tablespoon balsamic vinegar
1 Teaspoon brown sugar
4 Roma tomatoes, sliced 1/2 inch thick
As Needed Olive oil
To Taste salt and pepper
1/2 Bunch green onions
2 Clove garlic
4 Tablespoon basil, thinly sliced into ribbons


  • 1

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

    450 ˚F / 232 ˚C

  • 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.

    • 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.

    • 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.

    450 ˚F / 232 ˚C

  • 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.

    450 ˚F / 232 ˚C

  • 6

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

  • 7

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

  • 8

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

    • 1/2 Bunch green onions

    • 2 Clove garlic

    • 4 Tablespoon basil, thinly sliced into ribbons

    • To Taste salt and pepper

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