Vegetable Bruschetta

 

 I LOVE bruschetta, and could absolutely make a meal of it. Bruschetta is definitely one of those recipes that you can change up and make it different every time!   Use different vegetables....add a little more of one vegi and a bit less of another.  Try a variety of bread as well.
     Bruschetta is the perfect appetizer for any party~ in fact, you can set up a "Bruschetta Bar" & put out all the various toppings so your guests can tailor theirs to their taste. Here's a recipe for one which I consider a bit more "healthy", if you will. 

Vegetable Bruschetta

1 12 lbs. plum tomatoes, seeded and cut into 1-inch pieces
2 small sweet red and/or yellow peppers, seeded and cut into 1-inch pieces
1/2 or 1 whole medium red onion, cut into 1/2-inch wedges
3 cloves garlic, peeled
2 Tbsp. olive oil
1/2 tsp. kosher sale or sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. balsamic vinegar
2 tsp. snipped fresh thyme
1/4 C snipped fresh basil
1 whole-grain baguette (1 lb.)
2 oz. Parmesan cheese, thinly shaved

Heat oven to 425 degrees.  In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic.  Add oil, salt and black pepper; toss to coat.  Transfer mixture to a foil-lined shallow roasting pan. 

Roast at 425 degrees for 35-40 minutes or until vegetables are tender and slightly charred on the edges; stirring twice.  Cool slightly on a wire rack.  Lower oven temperature to 375 degrees.

Transfer tomato mixture to a food processor (or blender, if you don't have a food processor).  Cover and pulse with several on-off turns until  mixture is chopped but still slightly chunky.  Stir in balsamic vinegar and thyme.

Slice baguette crosswise into 1/4 inch thick slices (about 36 slices).  Lightly coat bread slices with olive oil.  Place on a baking sheet.  Bake at 375 degrees for 4-6 minutes or until golden and crisp, turning once.  Cool on a wire rack.

Stir basil into tomato mixture.  Top each bread slice with 1 Tbsp. of the mixture and some of the parmesan.

Makes 36 pieces