1tablespoon olive oil(plus more for brushing the bread)
2tablespoonswhite balsamic vinegar
¼cupchopped fresh oregano
1cupshaved parmesan cheese
1loafcrusty breadsuch as Italian, French or sourdough
Sea salt and freshly ground pepper to taste
Make the toast
Preheat oven to 350F, then slice bread into half inch slices. If the bread is large cut the slices in half so they make good finger food.
Fill a small bowl with olive oil, then baste the top and bottom of each slice with the oil. Place on cookie sheets and sprinkle with sea salt and black pepper.
Bake until the bread is toasted, about 15-20 minutes.
Prep the veggies
While the bread toasts, chop the peppers, squash, and carrots into small cubes, roughly 3/8th inch wide, then place in a the bottom of a large broiling pan.
Dice the red onion and add it to the broiling pan with one tablespoon of olive oil and mix.
Preheat broiler once the bread is toasted,
Cook the veggies on the top rack about 6 minutes, or until they are lightly charred. Take out the pan, stir the veggies, and put them back under the broiler about 4 more minutes, or until the veggies are tender but still firm.
Make the bruschetta
In a bowl, combine the veggies, white balsamic vinegar, and shaved parmesan. Season with sea salt and black pepper to taste.
Spoon the vegetable topping onto the toast, then garnish with more oregano and parmesan if desired.
The vegetables can be cooked a day in advance if you're prepping for a party.
The topping is good both warm and cold!
This is a great appetizer to serve deconstructed as well. Place the topping in a bowl and let guests use it as a dip with toast points.