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.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
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.
  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).
  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.
  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.
  5. We serve. It was my afternoon snack. Lean, healthy, very tasty!
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