Prep 15 mins
Cook 15 mins
This is a spicy vegetable Bruschetta that is almost like a salsa and is great served cold on sourdough bread, rye crackers or even with Healthy Baked Corn Tortilla Chips (Homemade). I came up with this recipe after being appalled at the price of a small jar of bruschetta at a grocery store. I looked at the ingredients and decided I could make that myself for less than half the cost. It is great for using up any leftover veggies (I make it with the salsa leftover from Silpancho (Traditional Bolivian Meal)) and is very forgiving if you don't have all the ingredients.
- 1 teaspoon olive oil
- 1⁄2 cup onion, diced
- 1 garlic clove, minced
- 1⁄4 cup tuscan basil and herb salad dressing (I use Safeway Select)
- 1 raw zucchini, diced
- 1 raw yellow squash, diced
- 1⁄2 cup bell pepper, diced (red, green and or yellow)
- 1 jalapeno, minced
- 1 (16 ounce) can diced tomatoes with juice (Italian or regular)
- 1 teaspoon red pepper flakes
- Heat olive oil in a non-stick skillet over medium heat.
- Add onion and garlic to pan and sauté for 1-2 minutes or until onions are slightly translucent.
- Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeño. Cook about 5 minutes stirring frequently.
- Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste). Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency.
- Add salt to taste.
- Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.
- Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512).