RECIPES: Grilled Pepper Bruschetta and Sundried Tomato and Beef Pasta Salad from Emily Richards

Ashley Bacon, Emily Richards and Leighanne Evans on May 5, 2026.

Grilled Pepper Bruschetta

Colourful and sweet, this bruschetta can be prepared ahead of time and so it’s ready to top a crunchy slice of grilled baguette. Make the baguette slicing step easy by asking the bakery to do it for you! Less crumbs in your kitchen and every slice will be the same thickness.

Ingredients

• 1 baguette (350 g), sliced
• 2 tbsp (30 mL) extra virgin olive oil
• 2 red bell peppers
• 2 green bell peppers
• 2 yellow or orange bell peppers
• 1/4 cup (60 mL) chopped fresh Italian parsley
• 1 large clove garlic, minced or rasped
• 1 tbsp (15 mL) red wine vinegar
• 1/2 tsp (2 mL) salt
• 1 piece Asiago cheese (about 3 oz/90 g), shaved

Place peppers on a greased grill over medium high heat. Grill, turning occasionally for about 15 minutes, or until blistered and blackened. Remove from heat and let cool.

Brush one side of the bread slices with half of the oil and then place the oiled side down on greased grill over medium high heat. Grill for about 2 minutes or until golden. Set aside.

Remove blistered skin and seeds from peppers and discard. Thinly slice peppers and place them in a bowl. Add parsley, garlic, vinegar and remaining oil and salt. Divide pepper mixture among toasted baguette slices and top with cheese.

Makes: About 24 pieces.

Sundried Tomato and Beef Pasta Salad

This salad is a whole meal and perfect to enjoy for lunch! You can serve the steak on top of the salad or toss it right in. Sundried tomato pesto adds a rich tomato flavour and matches perfect with Kalamata olives.

Ingredients

• 1 beef striploin grilling steak (about 12 oz/375 g)
• 1/2 tsp (2 mL) Italian herb seasoning
• 1/4 tsp (1 mL) each salt and pepper
• 4 cups (1 L) short pasta (such as shells or orecchiette)
• 1 jar (6 oz) marinated artichokes, drained and chopped
• 1/2 cup (125 mL) sundried tomato pesto
• 1/3 cup (75 mL) chopped pitted Kalamata olives
• 1/4 cup (60 mL) extra virgin olive oil
• 2 tbsp (25 mL) red wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1 small clove garlic, minced or rasped
• 1/4 cup (60 mL) chopped fresh Italian parsley
• 2 tbsp (30 mL) chopped fresh basil

In a pot of boiling salted water, cook pasta for about 8 minutes or until al dente. Drain and rinse under cold water. Drain again. Scrape into large bowl and add artichokes, pesto and olives.

In small bowl, whisk together oil, vinegar, mustard, garlic and half of the salt and pepper. Pour over pasta mixture and toss to coat; set aside.

Sprinkle steak with Italian seasoning and remaining salt and pepper. Place on greased grill over medium high heat and grill for about 8 minutes or until your desired doneness. Remove to a cutting board and let rest for 3 minutes. Slice steak thinly.

Meanwhile, add parsley and basil and toss salad until combined well. Divide salad among plates and top with sliced steak.

Makes: 6 to 8 servings

Tip: If you have trouble finding sun-dried tomato pesto you can use basil pesto instead.

Make-ahead: This salad can be kept covered and refrigerated for up to two days.

Chicken Option: You can substitute 12 oz/375 g of boneless skinless chicken breasts for the steak.