Mediterranean Vegetable Bruschetta

Mediterranean Vegetable Bruschetta

Category: Vegan Meals

  • Serves 12 servings

  • Prep Time 15 mins

  • Cook Time 10 mins


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

  • 1 large clove garlic, halved lengthwise

  • 24 slices seeded multi grain French baguette (1/2-inch thick slices)

  • 1 medium (6 ounces) zucchini, chopped, about 1 1/4 cups

  • 1 small onion, finely chopped, 1/2 cup

  • 1/4 tsp. salt

  • 1 medium tomato, chopped, 1 cup

  • 3 Tbsp. chopped sun-dried tomatoes

  • 1 tsp. balsamic vinegar

  • 1/4 cup thinly sliced fresh basil leaves, divided


  • Preheat oven to 350°.

  • Brush 2 Tablespoons melted I Can’t Believe It’s Not Butter!® Vegan Spread 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 Tablespoon I Can’t Believe It’s Not Butter!® Vegan 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.

  • Stir in vinegar and cook 1 minute.

  • Remove from heat and stir in 2 Tablespoons basil.

  • To serve, evenly top each bread slice with vegetable mixture.

  • Top with remaining basil.

Read Nutritional Facts

Related Recipes

Love this recipe? We think you’ll like these too!

See All Recipes