Vegan Bruschetta Recipe With Tomatoes (Easy!)
the picky eater
This Vegan Bruschetta is a twist on a classic Italian dish. This simple recipe is great as an appetizer, light lunch, or side dish!
👩🍳 Why This Recipe Works
– A favorite appetizer for any time of the year
– Classic bruschetta recipe with a vegan twist!
– Fresh Ingredients
How to make Vegan Bruschetta
Chop all the veggies
and heat a large pan over medium heat. Sauté the red onion, red pepper, zucchini, eggplant, and fresh garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
Add the rest of the topping ingredients:
Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through.
Warm Your Bread:
Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.
Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.
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