Summer Vegetable Croustade Recipe

Name: Summer Vegetable Croustade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 large red onion, medium dice; 1 each red or yellow bell pepper, medium dice; 1 each zucchini squash, medium dice; 3 cups baby spinach leaves; 2 each vine-ripened tomatoes, medium dice; 1 cup brie, medium dice; 1/4 cup basil chiffonade; 1/4 cup mayonnaise; 1 french baguette, cut into 4 equal pieces

Servings: persons

2 tablespoons olive oil
2 cloves garlic, minced
1/2 large red onion, medium dice
1 each red or yellow bell pepper, medium dice
1 each zucchini squash, medium dice
3 cups baby spinach leaves
2 each vine-ripened tomatoes, medium dice
1 cup brie, medium dice
1/4 cup basil chiffonade
1/4 cup mayonnaise
1 french baguette, cut into 4 equal pieces

1
In a large skillet, add olive oil and garlic. Saute until aromatic. Add onions and peppers. Saute until just beginning to soften. Remove from pan and set aside to cool. In the same pan, add zucchini. Season with salt and pepper. Saute until just beggining to soften. Add spinach leaves tossing with zucchini to wilt. When spinach begins to wilt, add tomatoes, season again with S & P, toss twice and remove from heat. Cool all ingredients. Remove the centers from the baguette pieces to create a tunnel to stuff with the veggie mixture. When all ingredients have cooled, stir in brie, basil and mayonnaise. Season to taste with S & P. Either use a spoon or your hands and fill each piece of baguette with vegetable mixture. Stuff it in good and tight. Wipe off any excess mixture, cover all with plastic wrap and refrigerate until ready to grill. Grill over medium heat until insides are warm, cheese has melted and bread is toasty. Tastes great served with a mixed green salad.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cloves garlic, minced, 1/2 large red onion, medium dice, 1 each red or yellow bell pepper, medium dice, and more.

Yes, Summer Vegetable Croustade falls under the Vegetarian 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.

That's it — enjoy your meal!

Summer Vegetable Croustade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions