Savory Roasted Vegetable Bruschetta
Savory Roasted Vegetable Bruschetta is an exquisite dish that beautifully combines the rich flavors of seasonal vegetables with the satisfying crunch of toasted bread.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients Group Label
- 1 12-inch Baguette Sliced into 1-inch thick pieces.
- 1 medium Zucchini Sliced into half-moons.
- 1 each Red Bell Pepper Diced into bite-sized pieces.
- 1 each Yellow Bell Pepper Diced into bite-sized pieces.
- 1 medium Red Onion Cut into wedges.
- 1 cup Cherry Tomatoes Halved.
- 3 tablespoons Olive Oil High-quality extra-virgin for drizzling.
- 1 handful Fresh Basil Roughly chopped, added before serving.
- to taste Salt
- to taste Black Pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the zucchini, bell peppers, red onion, and cherry tomatoes. Place them in a large mixing bowl.
- Drizzle 3 tablespoons of olive oil over the chopped vegetables. Sprinkle with salt and pepper, and toss until well-coated.
- Line a baking sheet with parchment paper and spread the seasoned vegetables in a single layer.
- Roast the vegetables for about 25-30 minutes, stirring halfway through.
- Slice the baguette into 1-inch thick pieces, drizzle with olive oil, and toast in the oven for the last 10 minutes of roasting.
- Combine the roasted vegetables with the chopped fresh basil in a large bowl.
- Spoon the roasted vegetable mixture onto each toasted baguette slice.
- Optionally, drizzle with more olive oil and garnish with fresh basil before serving.
Notes
Store leftovers separately to keep the bread from becoming soggy.