Bruschetta with Vegetable Medley

Hardly in the mood to grocery shop or spend hours in the kitchen last night, I turned to what would require minimal ingredients and prep time: bruschetta and veggies. Nothing is easier than using that day old baguette (if you’re like me, you buy a baguette every weekend and always end up throwing half of it away), a little olive oil and some simple tapenade – I used Trader Joe’s red pepper spread with eggplant and garlic. Like I said, I was going for “minimal effort.”


Slice up the remaining baguette, or any loaf of bread you have lying around, lightly coat the slices with olive oil and stick them in the oven at 425°F for 20 minutes or until each slide is golden brown. After removing from the oven, brush each slice with a little tapenade, sprinkle with sea salt and garnish with arugula.

While your bruschetta is toasting, toss a combination of brussels sprouts and butternut squash (any combination of vegetables would work for this but I’m a sucker for these two) with olive oil, oregano and salt. If you’re feeling adventurous, sprinkle some chili powder on top before roasting them in oven for about 30 minutes.

Prep time for all this: under 5 minutes
Cooking time: 30 minutes



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