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 Almost Vegetable Bruschetta Recipe
Why almost? Because it is not on bread, but less calorific - on rye bread with vegetables, olives, green onions with garlic and olive oil. A great and quick snack. Relevant in the Fast and not only.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
For vegetables:
Additional:
Course Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
For vegetables:
Additional:
Instructions
  1. We prepare all the vegetables that we need for bruschetta. Carrot and celery grated on a Korean grater. Bulgarian pepper cut into thin strips, cut off a piece of chili pepper ~ 3 cm, removed the seeds and very thinly cut, onion-half-rings, garlic crushed with the flat side of a knife. I cut the broccoli into smaller florets.
    We prepare all the vegetables that we need for bruschetta. Carrot and celery grated on a Korean grater. Bulgarian pepper cut into thin strips, cut off a piece of chili pepper ~ 3 cm, removed the seeds and very thinly cut, onion-half-rings, garlic crushed with the flat side of a knife. I cut the broccoli into smaller florets.
  2. In a saucepan, I poured olive oil, warmed it up and put the garlic. After a minute, it was removed, it gave its fragrance to the oil. Next-the onion. Gilded it. Then I laid out the carrots, fried for a minute and added all the vegetables at once: celery; bell pepper; chili pepper and broccoli. Stirred, fried for a minute and poured tomato juice. I added salt to taste and stewed the vegetables quite a bit. They do not need to be boiled, you need to leave them al-dente (on the tooth).
    In a saucepan, I poured olive oil, warmed it up and put the garlic. After a minute, it was removed, it gave its fragrance to the oil. Next-the onion. Gilded it. Then I laid out the carrots, fried for a minute and added all the vegetables at once: celery; bell pepper; chili pepper and broccoli. Stirred, fried for a minute and poured tomato juice. I added salt to taste and stewed the vegetables quite a bit. They do not need to be boiled, you need to leave them al-dente (on the tooth).
  3. We prepare everything for bruschetta. Vegetables were transferred from the saucepan to the dishes, they will cool down faster there. Instead of bread, I will use rye bread "Generous". I will cut the green onions finely, and the olives in half.
    We prepare everything for bruschetta. Vegetables were transferred from the saucepan to the dishes, they will cool down faster there. Instead of bread, I will use rye bread "Generous". I will cut the green onions finely, and the olives in half.
  4. We spread the vegetables on the loaves. Add olives to them and sprinkle with green onions. Sprinkle a little olive oil over the top.
    We spread the vegetables on the loaves. Add olives to them and sprinkle with green onions. Sprinkle a little olive oil over the top.
  5. We serve. It was my afternoon snack. Lean, healthy, very tasty!
    We serve. It was my afternoon snack. Lean, healthy, very tasty!
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