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Summer Squash Bruschetta

Vegan • 2 hrs and 20 mins to make • Makes 1-1/2 dozen


2 tbsp Basil, fresh
2 tsp Garlic
1 cup Tomato
1/2 cup Yellow squash
1/2 cup Zucchini squash


1 tbsp Balsamic vinegar
1 tbsp Lemon juice, fresh

Baking & Spices

1/4 tsp Black pepper, ground
1 Black pepper, freshly ground
1/4 tsp Salt

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Bread & Baked Goods

18 French-bread, toasted rounds
Ashley Questel-Hewson
Ashley Questel-Hewson • 2 years ago

Summer Squash Bruschetta In a medium bowl, combine tomato, squashes, basil, olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for 2 hours.