Spicy Vegetable Bruschetta – a delicious recipe with olive oil, onion, garlic, basil, zucchini, yellow squash. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat olive oil in a non-stick skillet over medium heat.
2
Add onion and garlic to pan and saute for 1-2 minutes or until onions are slightly translucent.
3
Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeno. Cook about 5 minutes stirring frequently.
4
Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste). Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency.
5
Add salt to taste.
6
Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.
7
Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512).
82
kcal
Calories
1
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/2 cup onion, diced, 1 garlic clove, minced, 1/4 cup tuscan basil and herb salad dressing (I use Safeway Select), and more.
Yes, Spicy 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.
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