• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Recipes

    Roasted Vegetable Bruschetta and Giveaway

    Published: May 6, 2013 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    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.

    Roasted Vegetable Bruschetta via LittleFerraroKitchen.com

    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

    Samantha Ferraro

    LittleFerraroKitchen.com

    Inspired by the Oldways Cookbook
    5 from 1 vote
    Print Recipe Pin Recipe

    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.
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Roasted Vegetable Bruschetta

    Samantha Ferraro

    LittleFerraroKitchen.com

    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 347 kcal

    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
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Vegetarian Recipes

    • Creamy Tomato Mascarpone Sauce with Pasta
    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Melba Amador says

      May 6, 2013 at 11:49 am

      5 stars
      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.

      Reply
    2. Kaylin says

      May 7, 2013 at 6:06 pm

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

      Reply
    3. Linda S. says

      May 9, 2013 at 7:32 am

      5 stars
      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.

      Reply
    4. Brina says

      May 9, 2013 at 1:48 pm

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

      Reply
    5. Carolsue says

      May 10, 2013 at 2:58 am

      5 stars
      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!

      Reply
    6. jacquie says

      May 15, 2013 at 8:27 pm

      5 stars
      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Baking Recipes

    • Cherry Pistachio Rugelach
    • Spinach and Potato Knish with Caramelized Onions
    • Salted Caramel Eclairs
    • Spiced Pumpkin Souffle

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved