Ingredients
-
1
-
1/2
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
1
-
1
-
-
-
-
-
Directions
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 , 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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Steps
|
1
Done
|
Heat Olive Oil in a Non-Stick Skillet Over Medium Heat. |
|
2
Done
|
Add Onion and Garlic to Pan and Saut For 1-2 Minutes or Until Onions Are Slightly Translucent. |
|
3
Done
|
Add 1/4 Cup Tuscan Dressing and Stir in the Diced Zucchini, Squash, Peppers and Jalapeo. Cook About 5 Minutes Stirring Frequently. |
|
4
Done
|
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. |
|
5
Done
|
Add Salt to Taste. |
|
6
Done
|
Transfer Bruschetta to an Airtight Container and Chill in the Refrigerator For 1-3 Hours. |
|
7
Done
|
Serve Cold With Sourdough Bread, Rye Crackers or Even as a Dip For Tortilla Chips (recipe #263512). |
