Mediterranean Vegetable Bruschetta

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recipe image Mediterranean Vegetable Bruschetta

Mediterranean Vegetable Bruschetta

Mediterranean Vegetable Bruschetta

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  • Prep time
    10 minutes
  • Cooking time
    15 minutes
  • Servings
  • Difficulty


  • 4 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, evenly top each bread slice with vegetable mixture. Top with remaining basil.

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