The first time I had bruschetta, I was 11 years old and in Amsterdam. My parents and I had arrived in the city earlier that day, and, jet-lagged, we stumbled out looking for a meal late in the evening. The Italian restaurant we happened upon recommended something called “bruschetta,” which we had never heard of before, but the combination of fresh tomatoes, basil, olive oil, and garlic over toasted crusty bread sounded like just the thing.

Looking back now, it’s strange to think of bruschetta as a novelty since it’s now ubiquitous on so many restaurant menus—it’s hardly exotic fare in 2016, so it’s easy to take for granted. But in summer, when produce is at its peak, it’s worth appreciating how simple ingredients, picked at their peak and allowed to shine with simple seasonings, can become something sublime.

Tomato-basil bruschetta is a perennial classic that I’ll never tire of making (or eating!), but the tomatoes in my garden aren’t quite ready yet, so I decided to create a version starring charred eggplant and sweet peppers. Tomatoes (store-bought this time) still make an appearance, but in a supporting role. The grilled eggplant lends a smokiness to the flavor profile, and the sherry vinegar and roasted peppers bring a complex acidic sweetness that contrasts nicely with the richness of the toasted pine nuts. Served over grilled crusty bread, it’s a perfect appetizer to bring to a backyard picnic. Add some grilled shrimp or chicken, and it’s a quintessential light summer meal.

Emily Scace, an editor, enjoys discovering new recipes and perfecting old ones in her East Lyme kitchen. She cooks with local ingredients, including whatever is growing in her garden. She can be reached at savoringseasons@gmail.com.

Charred Eggplant Bruschetta

2 medium eggplants

4 sweet bell peppers (mix of red, orange, and yellow)

1 cup quartered cherry tomatoes

1/2 cup pine nuts, toasted

2-3 tablespoons sherry vinegar, to taste

2-3 tablespoons extra virgin olive oil, plus extra for brushing eggplant and bread

2-3 cloves garlic, minced

1/4 cup chopped fresh parsley

Juice of 1/2 lemon

Pinch red pepper flakes

Salt and freshly ground black pepper to taste

1 loaf crusty bread, such as a baguette

Preheat a grill or broiler to medium-high. Slice the eggplants into 1/2-inch rounds. Cut bell peppers in half lengthwise and remove stems and seeds. Brush the eggplant slices on both sides with olive oil and sprinkle with salt.

When the grill is hot, place the eggplant slices and pepper halves over the heat. Grill eggplant until lightly charred on both sides and softened; grill peppers until skins are charred and flesh is soft. Remove vegetables from heat. Wrap peppers in foil and set aside to cool along with the eggplant.

While vegetables are cooling, reduce the heat on the grill to medium-low. Slice the loaf of bread into 1/2-inch slices and brush each slice with olive oil. Grill bread slices on both sides until toasted to your liking.

When peppers are cool enough to handle, remove from foil. Remove pepper skins (they should come off easily). Chop peppers and eggplant slices into bite-sized pieces and place in a medium bowl. Stir in tomatoes, sherry vinegar, olive oil, minced garlic, red pepper flakes, parsley, and lemon. Add salt and pepper to taste.

To serve, spoon eggplant mixture over slices of toasted bread. Leftover eggplant mixture can be refrigerated for up to a week; bring back to room temperature before serving again.