Grilled Vegetable Bruschetta

1 sourdough bread baguette (10 oz.), cut diagonally into 20 slices
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
1 package Debbie’s Herbs for Dipping
1 small yellow squash, cut lengthwise into 10 slices
20 fresh basil leaves
7 large plum tomatoes, each cut lengthwise into 3 slices
1-1/3 cups shredded four cheese blend



BLEND olive oil, balsamic vinegar and Debbie’s Herbs for Dipping. Let set for at least 2 hours, overnight is better.

HEAT grill to medium heat.

BRUSH both sides of bread slices with dressing.

CUT squash slices crosswise in half; place on bread. Top with basil, tomatoes and cheese. Place on grate of grill.

GRILL 6 to 8 min. or until cheese is melted.