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Bruschetta on Grilled Zucchini

Updated: Monday, March 24 2014, 04:38 PM EDT
Servings: 18 Appetizers

18 slices Zucchini, sliced on bias (3/4” thick)
6 oz. Kroger Extra Virgin Olive Oil
2 Tbsp. Garlic, fresh, minced
3 cups Kroger Baby Bella Mushrooms, thinly sliced
2 each Yellow Bell Peppers, sliced 1/2” thick
4 each Roma Tomatoes, sliced 1/4” thick
1/3 cup Private Select Green Kalamata Olives, pitted, rough chopped
1/8 tsp. Private Select Peppercorn Medley, freshly ground
3/4 cup Fontina Cheese, shredded

Wash thoroughly the zucchini, bell peppers and tomatoes.  Wipe mushrooms with paper towel to remove dirt. 

Slice zucchini, keep separate.  Combine olive oil with garlic & brush zucchini on both sides.  Grill until soft to the touch, but with body to it. Saute’ mushrooms in remaining garlic oil over medium high heat until slightly browned.  Add bell peppers, tomatoes, olives & pepper & remove from heat.

Top zucchini with mushroom mixture & while hot, sprinkle with cheese.Bruschetta on Grilled Zucchini

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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