Veggie Bruschetta Recipe

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This scrumptious appetizer from our Test Kitchen is worth every bit of time it takes to make! Guests will love the vegetable combination on crisp baguettes. Add a sprinkling of cheese, and you've got a hit!
Recommended: 36 Ways to Love Toast
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 32 servings


  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 cup chopped sweet red pepper
  • 1 cup chopped sweet yellow pepper
  • 3/4 cup chopped fresh mushrooms
  • 4-1/2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 French bread baguettes (10-1/2 ounces each)
  • 1-1/2 teaspoons capers, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 98 calories, 3g fat (1g saturated fat), 2mg cholesterol, 151mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a small bowl, combine the first nine ingredients. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are crisp-tender.
  2. Cut each baguette into 16 slices. Stir capers into vegetable mixture; spoon 1 tablespoon onto each slice of bread. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until golden brown. Yield: 32 appetizers.
Originally published as Veggie Bruschetta in Simple & Delicious September/October 2007, p58

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