Roasted Vegetable Bruschetta Recipe

Name: Roasted Vegetable Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: Eight large slices peasant bread, cut 1/2 inch thick from a round loaf; 1/4 cup plus 2 tablespoons olive oil, plus more for brushing; 2 garlic cloves1 whole and 1 minced; 2 teaspoons chopped rosemary; 1 teaspoon sugar; 2 large corn ears, each cut crosswise into eight 1-inch rounds; 1 large russet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds; 1 sweet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds; 1 yellow squash (1/2 pound), cut crosswise into sixteen 1/4-inch rounds; 1 red bell pepper, cut into 16 strips; 1 yellow bell pepper, cut into 16 strips; 4 large scallions, halved lengthwise and crosswise; Salt and freshly ground pepper; 1/2 ounce thinly shaved Parmesan cheese

Servings: persons

Eight large slices peasant bread, cut 1/2 inch thick from a round loaf
1/4 cup plus 2 tablespoons olive oil, plus more for brushing
2 garlic cloves1 whole and 1 minced
2 teaspoons chopped rosemary
1 teaspoon sugar
2 large corn ears, each cut crosswise into eight 1-inch rounds
1 large russet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds
1 sweet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds
1 yellow squash (1/2 pound), cut crosswise into sixteen 1/4-inch rounds
1 red bell pepper, cut into 16 strips
1 yellow bell pepper, cut into 16 strips
4 large scallions, halved lengthwise and crosswise
Salt and freshly ground pepper
1/2 ounce thinly shaved Parmesan cheese

1
Preheat the oven to 425.
2
Brush the bread on both sides with olive oil.
3
Arrange the slices on a large baking sheet and toast in the oven until golden brown.
4
Rub the toasts with the whole garlic clove.
5
In a very large bowl, combine the remaining 1/4 cup plus 2 tablespoons of olive oil with the rosemary, minced garlic and sugar.
6
Add the corn, potatoes, squash, bell peppers and scallions to the bowl and toss well to coat.
7
Season generously with salt and pepper.
8
Spread the corn and potatoes on 1 large baking sheet and the squash, bell peppers and scallions on another.
9
Bake the squash, peppers and scallions for about 20 minutes and the corn and potatoes for about 30 minutes.
10
The vegetables are done when they are tender and lightly browned.
11
Arrange 2 piles of vegetables on each toast.
12
Top with Parmesan shavings and serve hot or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Eight large slices peasant bread, cut 1/2 inch thick from a round loaf, 1/4 cup plus 2 tablespoons olive oil, plus more for brushing, 2 garlic cloves1 whole and 1 minced, 2 teaspoons chopped rosemary, and more.

Yes, Roasted Vegetable Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Bruschetta

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