Ingredients
- two tablespoons essential olive oil, plus much more for grill
- 4 peppers halved lengthwise, ribs and seeds removed
- 4 thick slices whole-wheat country bread
- 1 tablespoon white-colored balsamic vinegar
- 2 ounces feta cheese, crumbled (1/2 cup)
- 1/4 cup fresh tulsi, torn into pieces
- Coarse salt and ground pepper
Directions
Heat grill to high gently oil grates. Place peppers on grill skin side lower cover. Prepare, moving peppers on grill because they char (keep skin side lower), until skin is charred throughout and peppers are crisp-tender, about fifteen minutes.
Immediately transfer peppers to some medium bowl and canopy bowl having a towel or perhaps a plate let stand a few minutes.
Meanwhile, use 1 tablespoon of oil (divide evenly) to clean one for reds of every slice of bread. Place oil side lower on grill and prepare until toasted, about one minute.
Remove peppers from bowl and, utilizing a paring knife, remove charred skin. Cut lengthwise into 1/2 inch strips. Inside a medium bowl, toss pepper strips with remaining tablespoon oil, vinegar, feta, and tulsi season with pepper and salt. Spoon mixture evenly to the grilled side of every slice of bread.
Cook's Notes
Adding fresh tulsi makes this straightforward-to-prepare dish taste like summer time.