Vegetable Bruschetta With Pesto Recipe

Name: Vegetable Bruschetta With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small zucchini or 1 small summer squash, diced; 2 cups fresh tomatoes, diced; 12 yellow bell peppers or 12 orange bell pepper, diced; 12 large fresh basil leaves, shredded; 1 small onion, preferably purple, diced; 2 tablespoons extra virgin olive oil; 2 teaspoons red wine vinegar; ½ teaspoon sea salt; fresh ground black pepper; ¼ cup pesto sauce; 1 loaf bread, a good crusty one like ciabatta; 2 cups fresh basil, packed; 2 large garlic cloves; 1 cup extra virgin olive oil; ½ cup pine nuts, lightly toasted; 6 tablespoons parmesan cheese, freshly grated; 6 tablespoons romano cheese or 6 tablespoons asiago cheese, freshly grated

Servings: persons

1 small zucchini or 1 small summer squash, diced
2 cups fresh tomatoes, diced
12 yellow bell peppers or 12 orange bell pepper, diced
12 large fresh basil leaves, shredded
1 small onion, preferably purple, diced
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
½ teaspoon sea salt
fresh ground black pepper
¼ cup pesto sauce
1 loaf bread, a good crusty one like ciabatta
2 cups fresh basil, packed
2 large garlic cloves
1 cup extra virgin olive oil
½ cup pine nuts, lightly toasted
6 tablespoons parmesan cheese, freshly grated
6 tablespoons romano cheese or 6 tablespoons asiago cheese, freshly grated

1
For Bruschetta: Combine first nine ingredients (through the pepper) and set aside.
2
Preheat grill or oven.
3
Slice bread in half the long way, then in smaller slices.
4
Grill or toast bread 2 minute on each side.
5
Brush one side of each slice w/pesto.
6
Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl.
7
Serve immediately.
8
For Pesto: Combine 2 cups of basil, the garlic, oil and pine nuts in a food processor.
9
Stir in cheeses.
10
Store extra in refrigerator and bring to room temperature before serving.

1277

kcal

Calories

106

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 1 small zucchini or 1 small summer squash, diced, 2 cups fresh tomatoes, diced, 12 yellow bell peppers or 12 orange bell pepper, diced, 12 large fresh basil leaves, shredded, and more.

Yes, Vegetable Bruschetta With Pesto 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.

That's it — enjoy your meal!

Vegetable Bruschetta With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions