Grilled PattyPan Bruschetta

I love late summer harvest on the farm. So much fresh and beautiful produce in season. Its

summer squash time and I am sharing one of my favourite vegetarian, vegan and gluten free bruschetta using our patty pan squash. This dish is great for lunch or a side salad with a main.


3 medium yellow pattypan squash, cut in ¼ inch thick rounds

2 tbsp. olive oil

Salt and fresh ground pepper


Salsa Salad:

4 tbsp. extra-virgin olive oil

2 tbsp. balsamic vinegar

1 tsp. Dijon mustard

1 garlic, minced

Salt and fresh ground pepper

½ cup heirloom tomatoes, diced

¼ cup green pepper, diced

¼ cup English cucumber, small diced

2 green onions, thinly sliced, green & white parts

6 fresh basil leaves, thinly sliced



Preheat grill to medium heat.

Toss pattypan’s with olive oil and season with salt and pepper.

Grill squash on each side for 5-6 minutes until grill marks form and tender.

To prepare salsa salad, in a medium glass bowl, whisk together oil, balsamic, Dijon, garlic and season with salt and pepper. Add remaining ingredients and toss gently to coat well.

Pile two pattypans and top with salsa salad. Repeat with remaining.




Copyright © 2016 Irene Matys.

All Rights Reserved.

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