Mediterranean Vegetable Bruschetta
Mediterranean Vegetable Bruschetta
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- 10 min
![Preparation Time]()
Prep time - 15 min
![Cooking Time]()
Cooking time - 12
![Servings]()
Servings - Easy
![Difficulty]()
Difficulty
Ingredients
-
4 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
![ICBINB Sticks]()
- 1 large clove garlic, cut in half lengthwise
- 24 1/2-inch thick slices multigrain baguette
- 1 medium zucchini, chopped (about 1 1/4 cups)
- 1 small onion, finely chopped (about 1/2 cup)
- 1/4 teaspoon salt
- 1 medium tomato, chopped (about 1 cup)
- 3 tablespoons chopped sun-dried tomatoes
- 1/4 cup thinly sliced fresh basil leaves, divided
- 1 teaspoon balsamic vinegar
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 350°F. Melt 2 tablespoons I Can’t Believe It’s Not Butter! Vegan Spread ad brush onto one side of each bread slice.
- Arrange bread slices on baking sheet Spread side up and bake 7 minutes or until toasted. Rub bread slices with cut side of garlic; set aside.
- Meanwhile, melt remaining 2 tablespoons Spread in nonstick skillet over medium-high heat and cook zucchini, onion and salt, stirring occasionally, 6 minutes or until tender. Stir in tomato, and sun-dried tomato. Cook, stirring occasionally, 3 minutes or until tomatoes are tender. Remove from heat and stir in 2 tablespoons basil and vinegar.
- To serve, evenly top each bread slice with vegetable mixture. Top with remaining basil.
