Bruschetta with Green Vegetables Recipe

Ingredients:

• 1 loaf of ciabatta bread, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1/2 cup peas
• 1/2 cup asparagus, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil and minced garlic. Cook for 1-2 minutes until garlic is fragrant.
3. Add zucchini, asparagus, and peas, and cook for 5-7 minutes until they start to soften. Season with salt and pepper to taste.
4. Take the skillet off the heat and stir in cherry tomatoes, basil, and parsley.
5. Brush olive oil on the sliced ciabatta bread and place on a baking sheet. Bake for 3-4 minutes until lightly toasted.
6. Spoon the vegetable mixture onto the toasted bread, and serve immediately.

Verdict:

This Bruschetta with Green Vegetables recipe is a light and refreshing dish. The combination of fresh vegetables and herbs makes it perfect for a spring or summer appetizer. The toasted bread gives it a nice crunch, and the vegetable mixture is packed with flavor. You can also add some grated parmesan cheese on top for extra deliciousness.

Serving Suggestions:

Serve this as a starter dish for a dinner party or as a light lunch. It also works great as a side dish with grilled chicken or fish. Pair it with a glass of chilled white wine to complete the meal.