Spicy Vegetable Bruschetta

READY IN: 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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