Grilled Vegetable Bruschetta & Fajita Topping

Name: Grilled Vegetable Bruschetta & Fajita Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Marzetti® Ranch Veggie Dip; 1 lime; 2 tablespoons olive oil; 1 pinch cayenne; 1 teaspoon paprika; 3 cups sweet pepper slices, red, yellow and green; 1 small red onion, sliced; French Bread, sliced into ¾” slices; Cilantro, optional for garnish

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Have your bread and fajita, too, with this recipe for zesty Grilled Vegetable Bruschetta & Fajita Topping made with Marzetti® Ranch Veggie Dip. It’s sure to be a hit at your next fiesta!

READY In

25 Minutes

PREP TIME

10 Minutes

COOK TIME

15 Minutes

SERVES

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Ingredients

1 cup Marzetti® Ranch Veggie Dip

1 lime

2 tablespoons olive oil

1 pinch cayenne

1 teaspoon paprika

3 cups sweet pepper slices, red, yellow and green

1 small red onion, sliced

French Bread, sliced into ¾” slices

Cilantro, optional for garnish

Directions

Step 1:

Cut lime in half and squeeze the juice from one half into 1 cup Marzetti® Ranch Veggie Dip. Stir to combine. Cut the remaining lime half into wedges for garnish.

Step 2:

Preheat grill or grill pan to medium-high heat. Place sliced peppers and onions in a bowl and add olive oil, cayenne and paprika. Toss to combine.

Step 3:

Grill vegetables until they are tender, 5 to 7 minutes. Allow vegetables to cool for a few minutes and then chop into bite-sized pieces.

Step 4:

Slice French bread into 3/4” slices and brush with vegetable oil. Grill bread on each side until golden. Remove bread from grill and transfer to a tray.

Step 5:

Spread each piece of bread with ranch dip mixture. Top with chopped vegetables and serve, garnished with cilantro and lime wedges.