Dairy & Egg-Free Roasted Vegetable and White Bean Bruschetta

Ingredients

• 1 Gluten-Free Baguette
• 1 15 oz can Canned White Beans (drained and rinsed)
• 1 pint Cherry Tomatoes
• 1/2 Red Onion
• 1 Zucchini
• 1 Bell Pepper (any color)
• 2 Garlic Cloves
• 1/4 cup Fresh Basil Leaves
• 1/4 cup Olive Oil
• 2 tbsp Balsamic Glaze
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Slice the 1 Gluten-Free Baguette into 1/2-inch thick pieces, then brush both sides of each slice with 1/4 cup Olive Oil. Place the baguette slices on a baking sheet and bake for 8 to 10 minutes, until they are golden brown and crispy.
2. 2While the baguette is toasting, chop the 1 pint Cherry Tomatoes, 1/2 Red Onion, 1 Zucchini, and 1 Bell Pepper (any color) into 1/2-inch pieces. Mince the 2 Garlic Cloves.
3. 3In a large bowl, combine the chopped 1 pint Cherry Tomatoes, 1/2 Red Onion, 1 Zucchini, 1 Bell Pepper, and the minced 2 Garlic Cloves. Drain and rinse the 1 15 oz can Canned White Beans, then add them to the bowl along with 1/2 tsp Salt and 1/4 tsp Black Pepper. Toss everything together until all ingredients are evenly coated.
4. 4Spread the vegetable and bean mixture evenly onto a clean baking sheet. Roast in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the vegetables are tender and show slightly caramelized edges.
5. 5Arrange the toasted baguette slices on a serving platter. Spoon the roasted vegetable and bean mixture onto each baguette slice, then drizzle with 2 tbsp Balsamic Glaze and garnish with the 1/4 cup Fresh Basil Leaves. Serve immediately.

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