Vegetable Bruschetta with Cherry Tomatoes and Squash is a simple appetizer of roasted vegetables on a crunchy crostini. This appetizer looks fancy but is simple and feeds a crowd!
The best part of summer is the plethora of fresh produce in gardens, roadside stands and grocery stores. I love cooking with garden fresh vegetables and fruits to make healthy and fast dishes. If your house is bursting with produce, try this Veggie Naan Bread Pizza with Pesto or this Herby Lemon Orzo Salad with Roasted Vegetables. These recipes are delicious and healthy options that are heavy on the produce!
Level of Difficulty: Easy! This recipe consists of chopping, baking and topping the bruschetta.
Flavor: The bruschetta has a sweet flavor really shines after vegetables are roasted. The shaved parmesan adds a salty hint and the balsamic glaze finishes the vegetable bruschetta with extra sweetness.
Time: This recipe has 10 minutes of hands on time (chopping and topping) and 30 minutes of baking time. If making this recipe ahead of time, have the vegetables chopped and the bread prepared so that you can bake the vegetables, top the bread and quickly and easily serve.
Ingredients and Substitutions
- French Bread: You could substitute ciabatta bread or an Italian loaf.
- Extra Virgin Olive Oil: Substitute regular olive oil.
- Garlic Clove: Garlic Powder could be sprinkled on the bread in place of rubbing a garlic clove.
- Zucchini: Eggplant has a similar consistency to zucchini and would be delicious in this vegetable bruschetta!
- Yellow Squash: Try using mushrooms in place of the yellow squash. Mushrooms mix well with the tomatoes and zucchini.
- Cherry Tomatoes: Use sliced fresh tomatoes or even jarred sun-dried tomatoes!
- Parmesan Cheese: I recommend using a cheese block not pre-shredded cheese here. The block has a stronger flavor and melts easier with the warm vegetables. If you do not have parmesan cheese on hand, substitute asiago cheese or a fresh, sharp cheddar.
- Balsamic Glaze: You can make your own balsamic glaze using just balsamic vinegar. Try this simple recipe! If you do not want this extra step, a Balsamic Vinaigrette Salad Dressing can work in a pinch!
Let’s Get Cookin’!
- Make the bruschetta bread. Slice French Bread on a diagonal angle about 1/2 inch thick. Make sure that all bread slices are similar in size. Spray both sides of the bread with Extra Virgin Olive Oil and rub with a garlic clove. Turn the oven on to broil. Broil each side for about 90 seconds until bread is toasty.
- Make the roasted vegetables. Add sliced zucchini, yellow squash and halved cherry tomatoes to a large bowl. Drizzle Extra Virgin Olive Oil on top and sprinkle with salt and pepper. Mix to combine. Pour vegetables onto a baking sheet and bake until vegetables are soft and tomatoes begin to burst about 20-25 minutes.
- Make vegetable bruschetta! Top bread slices with about 2 tablespoons of the vegetable mixture. Sprinkle with shredded parmesan cheese and drizzle balsamic glaze on top.
- Enjoy! This bruschetta can be enjoyed hot or cold. It is best eaten the day that it is made. The bread becomes hard quickly. If you have extra vegetables, store in an airtight container in the refrigerator. Serve with fresh bread. You can reheat the vegetables or serve them cold.
- Make sure to slice your vegetables and bread similar in size. By slicing the vegetables and bread in a similar size, you can be sure that the bread will toast and the vegetables will roast evenly and take the same amount of time.
- Watch the broiler!! Do not try to multitask while broiling the bruschetta. Keep a close eye and remove the bread from the oven as soon as it looks golden.
- Prepare this dish ahead of time! This dish is best served when the vegetables come out of the oven. To prepare ahead of time, have the bread sliced and store in an airtight bag. Chop your vegetables and mix with EVOO, salt and pepper ahead of time. These steps will allow you to prepare this appetizer according to the instructions but without the prep time!
- Use your leftovers! If you have leftover vegetables, store refrigerated in an airtight container. Use to make fresh bruschetta or to top on grilled chicken. The perfect, healthy summer meal!
Is Vegetable Bruschetta healthy? Yes, Vegetable Bruschetta is healthy. While this is a small appetizer, the vegetables pack a big punch. These vegetables are full of healthy vitamins such as vitamin A and C as well as antioxidants.
What can I use for bread instead of bruschetta? If you are looking for a bread alternative to bruschetta, you could serve this with pita or crackers. If you are looking to cut carbohydrates, serve on top of cucumbers or inside sliced bell peppers.
What can I use leftover bruschetta for? You can use the leftover vegetable bruschetta topping on top of grilled chicken or as a topping for a garden salad.
If you make this easy Vegetable Bruschetta with Cherry Tomatoes and Yellow Squash, please leave a comment and tag @delmarvaliciousdishes on Instagram!
Vegetable Bruschetta with Cherry Tomatoes and Squash
- Bread Knife
- Veggie Knife
- Mixing Bowl
- Baking Sheet
- 1 French Bread Loaf
- 1 tbsp Extra Virgin Olive Oil plus more for bread
- 2 Garlic Cloves
- 1 cup Zucchini Chopped
- 1 cup Yellow Squash Chopped
- 1 cup Cherry Tomatoes Halved
- Salt & Pepper
- 1/2 cup Parmesan Cheese Block Shredded
- Balsamic Glaze
- Turn oven on to broil.
- Slice French Bread into small pieces on a diagonal angle. Spray with Extra Virgin Olive Oil and rub with a garlic clove on both sides of bread.
- Broil bread for about 90 seconds to 2 minutes on each side. Remove from oven.
- Turn oven on to 400 degrees.
- Add chopped zucchini, yellow squash and cherry tomatoes to a medium size bowl. Drizzle with Extra Virgin Olive, salt and pepper. Stir to combine.
- Place chopped vegetables into a roasting pan. Roast for 25-30 minutes until vegetables are soft.
- Top bread with vegetables while vegetables are still warm.
- Top with parmesan cheese and drizzle with balsamic glaze.