Spicy Vegetable Bruschetta

"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 Recipe #263512. 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 Recipe #306949) and is very forgiving if you don't have all the ingredients."
photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth
Ready In:




  • 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).

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Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
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