Mediterranean Vegetable Bruschetta

FREE recipes and content delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Mediterranean Vegetable Bruschetta

Mediterranean Vegetable Bruschetta

Mediterranean Vegetable Bruschetta

  • Prep time
    10 min
  • Cooking time
    15 min
  • Servings
    Portions 12
  • Difficulty
    Easy

Ingredients

  • 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)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      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.

      View ICBINB Recipes

      All recipes