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Vegetable Bruschetta


Small dice the zucchini, squash, bell pepper, carrot, and onion. Place them in an oven-safe glass pan and drizzle with olive oil and aged balsamic. Sprinkle with salt and pepper.  Stir to make sure all veggies are well coated with the dressing.  

Bake in a 350-400 degree oven until veggies are soft, 30-40 minutes. While that is cooking, dice your tomatoes. Add them in for the last 10 minutes of cooking.  When vegetables are done, give them one last stir and drizzle them with a bit more Traditional Aged Balsamic. Let sit. while you toast your baguette. 

Slice your baguette. Lightly toast both slices in the oven. 

When ready to serve, spoon your warm veggie mixture onto each bread round and place it on a platter. Sprinkle with parmesan cheese. Serve immediately. 

This bruschetta is also great served over a piece of grilled chicken or fish. 

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© More Than Olives. 713 Sutter St. Folsom, CA 95630. (916) 933-1650.