Roasted Vegetable Bruschetta and Giveaway

Did you know that May is National Mediterranean Diet month? I am happy to say that I eat a mostly Mediterranean diet, filled with olive oil, fish, legumes and wonderful healthy nutrition and healthy fats.

This May also marks the 20th anniversary of the nonprofit organization ‘Oldways’ introduction of the Mediterranean Diet here in the U.S. Back in 1993 it was Oldways and the Harvard School of Public Health that brought this wonderful diet to the public and ever since studies have shown that the Mediterranean Diet can help reduce cardiovascular disease and stroke by 30%!

Roasted Vegetable Bruschetta via LittleFerraroKitchen.com
 

 

 

As a health major , I am often educating others on better eating choices and the benefits of wholesome food and “good” fats. So when Oldways contacted me to help spread the awareness of this beautiful diet, I was just so excited!

Here is what the Mediterranean Diet looks like.

So to help kickoff “Med-month” I am joining Oldways in creating a delicious and healthy dish. I took inspiration from their cook book (Oh ya, that’s gonna be giveaway!) and created  a roasted vegetable bruschetta. I was going to add roasted cherry tomatoes as well, but I thought the yellow and green was just so pretty. I sprinkled herbes de provence over the vegetables and whipped up a combination of cream cheese and goat cheese laced with lemon zest. This is such an easy appetizer and perfect for using all the gorgeous seasonal produce that is starting to bloom.

Roasted Vegetable Bruschetta and Giveaway

Inspired by the Oldways Cookbook

Ingredients

  • 1 yellow squash, cut in small cubes
  • 1 yellow bell pepper, cut in small cubes
  • 1 zucchini, cut in small cubes
  • 1 tsp Herbes de Provence
  • 1/2 c cream cheese
  • 3 oz goat cheese
  • 1 tsp lemon zest
  • 1 garlic clove, chopped
  • Few leaves of fresh basil, chopped
  • Crusty bread, sliced and toasted
  • Salt and pepper, to taste
  • Olive oil for drizzling

Instructions

  1. Place all vegetables on a foil lined baking sheet and add herbes de provence, garlic, salt, pepper and drizzle with olive oil. Toss together so everything is coated and roast in 350 degree oven for 20 minute or until vegetables begin to caramelize.
  2. To make the cheese spread, use an electronic mixer to whip the cream cheese, goat cheese and lemon zest. Mix for a minute until everything is incorporated.
  3. When everything is done, spread the whipped cheese mixture on the crusty bread, top with roasted vegetables and sprinkle fresh basil on top.
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Giveaway!!

Oldways is giving away one of Amazon’s best-selling books,

  Oldways 4-Week Mediterranean Diet Menu Plan to 1 Little Ferraro Kitchen reader!

To enter for a chance to win the cookbook, use the Rafflecopter widget below!

a Rafflecopter giveaway

Roasted Vegetable Bruschetta via LittleFerraroKitchen.com

Comments

  1. says

    The doctor recommended that I eat a Mediterranean Diet because of some health issues, but I have found it hard to know what to eat. I have increased my intake of vegetables and fruits and try to include them into dishes I already make while at the same time decreasing my intake of meat. A book would be helpful so I could follow the recipes.

  2. Kaylin says

    I do enjoy reading about Oldways and have just found their website this past year. Would love to have a cookbook from them!

  3. Linda S. says

    Italian foods: very little meat, lots of veggies, fish, olive oil. Ravioli is served en brodo, not with a lot of sauce. Think their flour is different from ours, so that may make a difference in carbs. And they have a social aspect to their meals that we sometimes lack.

  4. Brina says

    I could eat a lunch of feta cheese, olives, tomatoes, artichokes, red onions, on crackers every day. I love all Mediterranean foods.

  5. Carolsue says

    I am just learning about this parfticular diet and find it fascinating. I love many of the items (i.e., veggies) that are included and would like to find out more about it from this book!

  6. jacquie says

    I know a little about this diet and was actually tending to eat more in that direction anyway – being able to have the cookbook would be a great help in that.

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