Summer Squash BruscheaTwo finished squash bruschetta on a wood plate.tta (Vegan)

Summer Squash Bruschetta (Vegan)

Name: Summer Squash Bruschetta Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: 1 md Zucchini, sliced lengthwise; 1 md Yellow Squash, sliced lengthwise; 1 pt Grape Tomatoes, sliced into rings; 1 sm Red Onion, diced small; 12 in Vegan Baguette, sliced 1/2 in. thick; 1 cup Extra Virgin Olive Oil; Additional Item:; Non-stick Grilling Topper; Cutting Board

Created by Stuart & Company

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Zucchini, sliced lengthwise
Yellow Squash, sliced lengthwise
Grape Tomatoes, sliced into rings
Red Onion, diced small
Vegan Baguette, sliced 1/2 in thick
Extra Virgin Olive Oil

Additional Item:

• Non-stick Grilling Topper
• Cutting Board

Directions:

Heat grill to medium-high.
Brush the slices of zucchini and squash with oil and season with salt & pepper.
Dip each slice of baguette about halfway into the remaining olive oil, then place on a plate oil side up.
Place a non-stick grilling topper on the grill until it’s hot.
Lay slices of the zucchini and squash across the grill side. Cook for 2 minutes on each side and then set aside.
Place the slices of baguette oil side down on the flat side and toast until golden brown.
Once all the zucchini and squash have been grilled, lay the slices on a cutting board and cut into thin strips. Then put all the strips into a mixing bowl. Add the diced onion, a little olive oil and season again if necessary.
Place small mounds of the squash mixture on each of the crostinis and garnish with some of the tomato rings.