Vegetable Bruschetta With Pesto Recipe

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Ingredients:

Serving

1 small zucchini or 1 small summer squash, diced
2 cups fresh tomatoes, diced
1/2 yellow bell peppers
12 large fresh basil leaves, shredded
1 small onion, preferably purple, diced
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp sea salt
fresh ground black pepper
1/4 cup pesto sauce
1 loaf bread
2 cups fresh basil , packed
2 large garlic cloves
1 cup extra virgin olive oil
1/2 cup pine nuts, lightly toasted
6 tbsp parmesan cheese, freshly grated
6 tbsp romano cheese

Directions:

For Bruschetta: Combine first nine ingredients (through the pepper) and set aside. Preheat grill or oven. Slice bread in half the long way, then in smaller slices. Grill or toast bread 2 minute on each side. Brush one side of each slice w/pesto. Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl. Serve immediately.
For Pesto: Combine 2 cups of basil, the garlic, oil and pine nuts in a food processor. Stir in cheeses. Store extra in refrigerator and bring to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.35 Kcal (1320 kJ)
Calories from fat	281.63 Kcal
		% Daily Value*
Total Fat	31.29g	48%
Cholesterol	11.87mg	4%
Sodium	272.15mg	11%
Potassium	148.84mg	3%
Total Carbs	4.49g	1%
Sugars	1.66g	7%
Dietary Fiber	1.07g	4%
Protein	5.75g	11%
Vitamin C	10.5mg	17%
Vitamin A	0.1mg	4%
Iron	2.8mg	16%
Calcium	165.6mg	17%

Amount Per 100 g
Calories	355.11 Kcal (1487 kJ)
Calories from fat	317.14 Kcal
		% Daily Value*
Total Fat	35.24g	48%
Cholesterol	13.36mg	4%
Sodium	306.46mg	11%
Potassium	167.61mg	3%
Total Carbs	5.06g	1%
Sugars	1.87g	7%
Dietary Fiber	1.2g	4%
Protein	6.47g	11%
Vitamin C	11.8mg	17%
Vitamin A	0.1mg	4%
Iron	3.2mg	16%
Calcium	186.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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