Open-Faced Grilled Vegetable Tartines

This particular tartine is my favorite. It makes the most of glossy grilled veggies piled on quality crusty bread (also grilled), slathered with creamy goat cheese and topped off with a generous shower of finely chopped fresh mint.

If you’re worried that a tartine might mean something fancy, don’t. It’s just the french version of toast. In her book Around My French Table, award-winning cookbook author Dorie Greenspan explains: “The verb tartiner means to spread, and a tartine is a slice of bread spread (or rather topped) with something or more things.”

Top of a tartine

I’m not a sandwich girl, but I love tartines. Here’s why: The ratio of side dishes to bread is better in my opinion. I find an open-faced sandwich to be tastier, lighter, and overall more appealing.

Plus, grilled veggies in sight are so much prettier when not topped with toast. And for anyone who’s asking, this isn’t about cutting carbs, it’s about loading up on flavor.

Here’s how to make this no-grill recipe

If you don’t have a grill (or aren’t in the mood to light yours), you can cook the veggies and toast the bread on the stovetop, in a grill pan, or on a parchment-lined sheet pan in a 400°F oven until tender . The time in the oven varies depending on the vegetable, from around five minutes for the zucchini to 30 or 40 minutes for the onion. Alternatively, use a toaster to toast the bread.

Can I do this in advance?

Swaps and substitutions for vegetable tartines

This recipe lends itself to so much riffing it’s hard to know where to begin. Think of this as the stepping stone to endless open-faced sandwiches, depending on the season and mood. Here are some starter suggestions:

• Use any soft cheese in place of goat cheese, like fresh ricotta, cream cheese, boursin, burrata, or a creamy vegan cheese for non-dairy people.
• Use any other veggies that work well on the grill, like eggplant, asparagus, mushrooms, and scallions.
• Add a dollop of homemade or store-bought mint or basil pesto to the bread before adding the goat cheese. Count on about a tablespoon per slice.
• Take this in a savory/sweet direction by topping it with grilled figs, peaches, or apricots instead of veggies.
• Use hummus or tapenade in place of cheese.
• Make them mini by using diagonally cut baguette slices.

3 ways to serve grilled vegetable tartines

When and how tartines are served, anything goes, if we’re being honest. Here are a few ideas for enjoying those open faces.

As a light meal– Serve tartines as an anchor for brunch, lunch or a light dinner. For brunch, add a plate of sliced ​​fruit and a bowl of boiled eggs. For lunch or dinner, add a generous green salad with this vinaigrette or a summery tomato salad. If you have a heartier appetite at the table, the recipe is easily scaled up to keep everyone full.

As part of a Vesperbrett dinner—I like to cut tartines in half and arrange them on a large snack board along with other snacks for a weeknight dinner. Add olives, sliced ​​ham, radishes, or other raw vegetables such as grilled artichokes, gherkins, canned sardines, fresh or dried fruit, and walnuts or toasted almonds.

As a party appetizer— Double or triple the recipe and cut the tartines in thirds lengthways. Arrange them on a large platter and have a stack of cocktail napkins ready. It is ideal as finger food and tastes both hot from the grill and at room temperature.

More glorious grilled vegetable recipes

• Grilled Vegetable Pizza
• Grilled Romans
• Grilled Mexican street corn
• Grilled English Peas
• Grilled artichokes