Summer Vegetable Bruschetta

A fresh and delicious vegetarian bruschetta recipe with summer vegetables.

15m

Prep Time

15m

Cook Time

Servings

Ingredients

1 French baguette, sliced

4 cloves garlic, minced

2 tablespoons olive oil, divided

1/2 red onion, diced

1 small zucchini, diced

1 small yellow squash, diced

1 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1 tablespoon balsamic vinegar

1/4 cup fresh basil, chopped

Salt and pepper to taste

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Place the sliced baguette on a baking sheet in a single layer and brush with 1 tablespoon of olive oil.

Step 3

Bake for 8-10 minutes, or until lightly golden and crisp.

Step 4

In a skillet, heat the remaining olive oil over medium heat. Add garlic and cook for 1 minute.

Step 5

Add the onion, zucchini, yellow squash, and bell pepper. Cook until vegetables are tender, about 5 minutes.

Step 6

Add in cherry tomatoes and balsamic vinegar and continue to cook for another 2-3 minutes.

Step 7

Add salt and pepper to taste.

Step 8

Off heat stir in chopped basil.

Step 9

Spoon vegetable mixture on top of toasted baguette slices.

Step 10

Serve immediately and enjoy!