Vegetable Bruschetta

A quick and easy plant-based dinner loaded with summer vegetables served open-faced on a toasted submarine sandwich roll.

I was introduced to traditional bruschetta when my daughter and I lived in La Maddalena, Italy several years ago. Did you know that the sch letters in Italian is pronounced with a sk sound, just like school or skit. Most Americans tend to say “brushetta” with a sh sound. For this reason, most people look at me strange when I say bruschetta using the sk sound. But I assure you, it is the correct pronunciation.

Needless to say bruschetta quickly become one of our favorite appetizers. Granted, it only takes a glance at my blog’s name to know how much I adore toast. Throw in some vegetables and I’m swooning.

Vegetables are pretty versatile. And this dish highlights just how versatile they can be. This delightful Vegetable Bruschetta beautifully combines nutrition and flavor. It is comprised primarily of colorful sautéed summer vegetables tossed in a tomato-based sauce with fresh basil served atop perfectly toasted bread. Each bite provides loads of nutrients, fiber, colors, and flavor. Drizzle a little balsamic glaze over your Vegetable Bruschetta and you’re in for a real treat!

This Vegetable Bruschetta is super simple and easy to prepare. It makes an incredible appetizer, side dish, or main dish. And yes, a good friend and I have been known to make a meal out of bruschetta. After all, bread is the staff of life. But more importantly, there’s something extremely satisfying about eating bruschetta. The topping is soft and the toast has great texture and crunch. Combining the two is just fantastic – kinda like peanut butter and jelly. They just complement each other extremely well.

This makes a great appetizer and party dish. Unlike raw tomato bruschetta, which is best served immediately, this Vegetable Bruschetta can be prepared the day before. Just store the toast at room temperature in a sealed container or bread bag. Keep the topping stored in the refrigerator. Sprinkle a little fresh basil on top when serving.

You can use any kind of bread for the base but I prefer using freshly baked Submarine Rolls. If you’re looking for an easy and delicious no salt roll, look no further. The recipe for Submarine Rolls can be found here. They can be made ahead of time to keep things simple.

Then cut them lengthwise in half and then cut into the length you prefer. Toast them on a baking sheet and serve with your Vegetable Bruschetta topping. For a party or appetizer, I recommend cutting the rolls into smaller pieces.

I hope you enjoy this Vegetable Bruschetta as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 8 oz mushrooms
• 1 zuchini
• 1 summer squash
• 2 carrots
• 1 Bell pepper
• ½ onion
• 2 Tbsp diced garlic

• 1 14 oz can diced tomatoes
• 1 6 oz can tomato paste
• ¾ cup vegetable broth
• 2 tsp herbs de provence or italian seasoning
• 1 tsp rosemary
• ¼ tsp crushed red pepper
• ½ tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp maple syrup
• 1 tsp balsamic glaze or balsalmic vinegar
• ½ cup fresh basil
• ½ cup nooch (nutritional yeast)
• Balsamic glaze* (optional)

• 2 Submarine rolls or 2 baguettes

Instructions

1. Chop up all of the vegetables.
2. In large skillet, sauté for 5-8 minutes, until tender.
3. In saucepan, add remaining ingredients.  Simmer 5 minutes.
4. Pour marinara sauce into the vegetables and simmer 5- 10 minutes.
5. Meanwhile, turn the broiler on low.
6. Slice submarine rolls lengthwise and place rolls on a baking sheet.
7. Broil 3-5 minutes, until golden.
8. Spoon vegetable bruschetta atop toasted rolls.
9. Serve with a drizzle of balsamic glaze, if desired.

Notes

* Balsamic glaze is a slightly sweet and tangy sauce and is really tasty on this vegetable bruschetta. 

I recommend using these submarine rolls. Click here for the recipe.