Spicy Vegetable Bruschetta

Name: Spicy Vegetable Bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 serving(s)
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; salt

Submitted by Emily Elizabeth

"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."

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photo by Emily Elizabeth

Ready In:: 30mins
Ingredients:: 11
Serves:: 20

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
salt

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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RECIPE SUBMITTED BY

Emily Elizabeth

Shawnee Mission, Kansas

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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