Fall Vegetable and Mozzarella Bruschetta

As seen on the Seward Co-Op Minneapolis Friendship Store Virtual Class 10/8/21

Yield: 4-6 servings

Ingredients:
1 bell pepper, color of your choice, diced
½ onion, peeled and diced
4 cloves garlic, peeled and minced
1 cup squash, finely diced (acorn, butternut, kabocha…)
4 oz fresh mozzarella balls, cut into quarters (may sub shredded mozz)
2 tablespoons olive oil
1 tablespoon fresh herbs
1 teaspoon salt
Fresh cracked black pepper
1-2 tablespoons balsamic vinegar
1 demi baguette, sliced on the bias

Method

1. Pre-heat oven to 425 degrees. Line 2 baking sheets with parchment.
2. In a bowl combine peppers, onion, garlic, squash, oil, herbs, salt, and pepper and toss to coat.
3. Spread out the vegetables on one baking sheet and roast for 15-20 minutes or until vegetables are soft.
4. Remove vegetables from oven, let cool 5 minutes and put back in bowl and toss with balsamic vinegar. Then, add in mozzarella and toss again. Salt to taste.
5. Reduce oven heat to 400 degrees.
6. Place baguette slices on the second baking sheet and brush with oil.
   1. (Top secret kitchen hack: I use an olive oil spray can)
7. Bake baguette for 4-6 minutes or until golden brown. Remove from oven.
8. Spoon vegetable mixture over baguette and serve.