Mediterranean Vegetable Bruschetta

This Mediterranean vegetable bruschetta with I Can't Believe It's Not Butter! is a breath of fresh air— if the air was bread. Now that’s a world I want to live in. Pile my bruschetta high with Mediterranean flavors and fresh veggies!

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Prep time
10 min
Cooking time
15 min
Servings
Portions 12
Difficulty
Easy

Ingredients

4 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
1 large clove garlic, cut in half lengthwise
24 1/2-inch thick slices multigrain baguette
1 medium zucchini, chopped (about 1 1/4 cups)
1 small onion, finely chopped (about 1/2 cup)
1/4 teaspoon salt
1 medium tomato, chopped (about 1 cup)
3 tablespoons chopped sun-dried tomatoes
1/4 cup thinly sliced fresh basil leaves, divided
1 teaspoon balsamic vinegar

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

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Instructions

Preheat oven to 350°F. Melt 2 tablespoons I Can’t Believe It’s Not Butter! Vegan Spread ad brush onto one side of each bread slice.
Arrange bread slices on baking sheet Spread side up and bake 7 minutes or until toasted. Rub bread slices with cut side of garlic; set aside.
Meanwhile, melt remaining 2 tablespoons Spread in nonstick skillet over medium-high heat and cook zucchini, onion and salt, stirring occasionally, 6 minutes or until tender. Stir in tomato, and sun-dried tomato. Cook, stirring occasionally, 3 minutes or until tomatoes are tender. Remove from heat and stir in 2 tablespoons basil and vinegar.
To serve, evenly top each bread slice with vegetable mixture. Top with remaining basil.

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