Bruschetta with Marinated Peppers

Recipe From from Weber's Ultimate Grilling by Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Marinating Time

    1 to 2 h

  • Grilling Time

    20 min.


the Ingredients

Bruschetta With Marinated Peppers

Marinated peppers

  • 2 large bell peppers, red, yellow, and/or orange, each about 8 ounces
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 garlic clove, crushed
  • ¼ teaspoon kosher salt
  • Pinch crushed red pepper flakes
  • 6 to 8 large fresh basil leaves
  • 6 center-cut slices from 1-pound loaf rustic Italian or French bread, each ½ inch thick
  • Extra-virgin olive oil
  • 6 ounces Fontina cheese, coarsely grated (about 1½ cups)


  • Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the cooking grates clean. Grill the bell peppers over direct high heat, with the lid closed, until blackened and blistered all over, 15 to 20 minutes, turning occasionally.
  • Place the peppers in a medium bowl and cover with plastic wrap to trap the steam. Let stand for 10 to 15 minutes.
  • Cut away the stem and core from one pepper, then slit the pepper lengthwise, spread it open, and remove the seeds and white membranes. Peel away and discard the charred skin. Repeat with the remaining pepper. ​
  • Cut the peppers lengthwise into ⅓-inch-wide strips. In a bowl combine the pepper strips, oil, vinegar, rosemary, garlic, salt, and red pepper flakes. Cover and let stand at room temperature for 1 to 2 hours, or cover and refrigerate for up to 2 days (let stand at room temperature for 1 hour before serving).
  • Just before grilling the bread, finely chop the basil and add it to the marinated peppers.
  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). Lightly brush both sides of the bread slices with the oil. ​
  • Brush the cooking grates clean. Toast the slices on one side over direct medium heat, with the lid closed, until golden brown on the first side, about 2 minutes. Transfer the slices, grilled side up, to a baking sheet.
  • Top the bread slices with the Fontina, dividing it evenly. Using a fork, remove the peppers from the marinade, letting the excess marinade drip back into the bowl, and arrange on the bread slices, dividing the peppers evenly.
  • Grill the bruschetta over indirect medium heat, with the lid closed, until the cheese is just melted, about 2 minutes. Transfer to a platter and serve right away.

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