A simple and colorful appetizer, this roasted vegetable bruschetta has roasted zucchini that is flavored with herbes de provence and layered with tangy goat cheese.
A roasted vegetable bruschetta with zucchini is as simple and delicious as it gets. 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
- 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.
- 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.
- When everything is done, spread the whipped cheese mixture on the crusty bread, top with roasted vegetables and sprinkle fresh basil on top.
Tried this recipe?Let us know on Instagram!
Roasted Vegetable Bruschetta
A simple and colorful appetizer, this roasted vegetable bruschetta has roasted zucchini that is flavored with herbes de provence and layered with tangy goat cheese.
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
- 8 crostini
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- 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.
- 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.
- When everything is done, spread the whipped cheese mixture on the crusty bread, top with roasted vegetables and sprinkle fresh basil on top.
Nutrition
Calories: 347kcalCarbohydrates: 38gProtein: 13gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 569mgPotassium: 448mgFiber: 3gSugar: 7gVitamin A: 866IUVitamin C: 73mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know on Instagram!
I love Italian foods, which comprises most of my Mediterranean diet.
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.
I do enjoy reading about Oldways and have just found their website this past year. Would love to have a cookbook from them!
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.
I could eat a lunch of feta cheese, olives, tomatoes, artichokes, red onions, on crackers every day. I love all Mediterranean foods.
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!
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.