Roasted Vegetable Bruschetta

Ingredients

• Eight large slices peasant bread, cut 1/2 inch thick from a round loaf
• 1/4 cup plus 2 tablespoons olive oil, plus more for brushing
• 2 garlic cloves—1 whole and 1 minced
• 2 teaspoons chopped rosemary
• 1 teaspoon sugar
• 2 large corn ears, each cut crosswise into eight 1-inch rounds
• 1 large russet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds
• 1 sweet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds
• 1 yellow squash (1/2 pound), cut crosswise into sixteen 1/4-inch rounds
• 1 red bell pepper, cut into 16 strips
• 1 yellow bell pepper, cut into 16 strips
• 4 large scallions, halved lengthwise and crosswise
• Salt and freshly ground pepper
• 1/2 ounce thinly shaved Parmesan cheese

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag