Summer Vegetable Bruschetta

Name: Summer Vegetable Bruschetta
Total time: 7200 s
Yield: Serves 3 servings
Ingredients: 6 slices rustic bread; 3 zucchini; 4 yellow and red bell peppers; 2 1/2 cups cherry tomatoes (about 400 grams); Oil for frying; Salt, black pepper, and oregano, to taste

Carmen @carmenheartandsoul @carmenheartandsoul

Let's say goodbye to August by making delicious bruschetta with vegetables that capture all the colors and flavors of summer.

Carmen @carmenheartandsoul @carmenheartandsoul

Let's say goodbye to August by making delicious bruschetta with vegetables that capture all the colors and flavors of summer.

Saved

Ingredients

About 2 hours

Serves 3 servings

6 slicesrustic bread
3zucchini
4yellow and red bell peppers
2 1/2 cupscherry tomatoes (about 400 grams)
Oil for frying
Salt, black pepper, and oregano, to taste

Saved

Steps

About 2 hours

1

Toast the bread slices on a grill. Clean all the vegetables.
2

Cut the bell peppers and cook them in a skillet with oil, salt, oregano, and a little black pepper.
3

Slice the zucchini into rounds and fry them until golden. Place them in a bowl and season with salt, pepper, and oregano. Mix well.
4

Cut the cherry tomatoes into wedges and place them in a bowl. Season with salt, oil, and oregano. You can also add some raw garlic if you like.
5

Finally, arrange the prepared vegetables on top of the grilled bread slices. Serve the bruschetta as an appetizer or as a light but flavorful dinner.