Meet this twist on an Italian classic! It combines deliciously roasted vegetables with toasty baguettes that, when together, create a homey, indulgent taste. You can change the vegetables according to what is in season and add a little balsamic on top to take it to the next level, too!
Ready in 20
Serves 5-6
Ingredients
1 whole yellow squash, cut into small dice
1 whole zucchini, small diced
2 whole tomatoes, small diced
½ cup of red onion, finely diced
1 tsp each of cumin and ancho chile powder
1 baguette, sliced diagonally
Salt & Pepper to taste
Olive oil for drizzling
Balsamic Vinegar, optional
Preparation
Preheat the oven to 375 Degrees Farhenheit.
Mix all the vegetables and spices in a bowl, drizzled with oil.
Add broccoli mixture to a foil-lined and non-stick sprayed pan and roast in the oven for about 10-15 minutes, until vegetables are tender but not mushy.
Optional: slice and toast baguette, also drizzled with oil, for 5 minutes or to desired toasty-ness.
Top baguette with roasted vegetables and drizzle optional balsamic on top and serve hot, warm or cold.
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