Pria’s Vegetable Bruschetta at Home

I love bruschetta! 😛 Crisp bread topped with all kinds of delicious goodies. This is another go to dish for my family. Something simple, healthy and delicious. You can double or even triple this recipe and keep it in your fridge so you can have this crunchy/healthy dish anytime you want.

Step 1:

Slice a good farmer’s loaf into thick slices. Drizzle with olive oil and bake at 350F for about 10 minutes or until the top layer is slightly toasted.

Pull out of the oven, rub a clove of garlic on top of the bread and set aside.

Step 2:

Slice cherry tomatoes ( you may use regular ripened tomatoes), into half…..

…….remove the seeds

Place tomatoes in a bowl and season with salt, pepper, olive oil and dried rosemary (you can use whatever herb or combination of herbs you have at home). Set aside

Step 3:

Slice zucchini and season with salt, pepper and drizzle with olive oil.

Place seasoned zucchini and tomatoes in a baking dish and bake at 350F for approximately 30 minutes until soft and browned.

These roasted tomatoes are so sweet and juicy! 😛

Step 4:

Roughly chop the tomatoes and zucchini. Set aside.

Step 5:

Roast the eggplant on your stove until charred/blackened (don’t worry, that’s just the outer layer that’s burned. It gives the eggplant a delicious smoky flavour) 😉 Coarsely chop and set aside.

Step 6:

Roast red bell pepper, peel and chop. You can use yellow and orange bell peppers for this or a combination of the 3. (Red, Yellow and Orange)

Step 7:

Place all of the roasted veggies in a bowl and add balsamic vinegar, olive oil, dried rosemary, season with salt and pepper to taste. Mix well making sure to taste as you go and re-season if needed. 🙂

Step 7:

Place roasted veggie mixture on top of prepared bread and top with mozzarella cheese. Bake in a 350F oven until cheese has melted. Yuuuuuuuum!!!

My son comes home from the gym and loves to hang out with me in the kitchen, especially when I’m cooking! 😀 He talks about his day and how hungry he is, asking me “mom, is that gonna take long”? Hahahah…

Alas!!! It’s out of the oven and ready to eat! Hope you try this at home. Lots of other fillers you can use, from ham and cheese, fresh tomato, basil and mozzarella, ham. apple and gruyere, the toppings are endless. Have fun! 😀

Andrew finally gets to take a bite! 😀


Pria’s Vegetable Bruschetta

1     loaf        farmer’s bread

1     clove     garlic, peeled

1     pc           zucchini, roasted and chopped

2     pcs         eggplants, roasted and chopped

1     pc            bell pepper, roasted and chopped

200 g             cherry tomatoes, roasted and chopped

1         tsp        dried rosemary

2       Tbsp     olive oil, for roasting veggies

mozzarella cheese for topping


1         Tbsp      balsamic vinegar

4        Tbsp      olive oil

1/2    tsp          dried rosemary

to taste            salt and pepper


“Food nourishes the body as God’s Word nourishes the soul”


10 thoughts on “Pria’s Vegetable Bruschetta at Home

Add yours

  1. oh we will after we master chicken picatta 😀
    isa isa lang mahinang kalaban – we’ll just enjoy reading and drool at the pics for now 😀

  2. aaaaaahhhhhh pringle… come visit gensan na!!!! this entire town is desperately in need of good food 🙂 blue misses you na raw, he said so himself hahahaha

  3. It has been a while since I last made this.

    Now, inspired by your post, I bought the baguette at the Apple Bakery Cafe in CIA (was there on an errand) , now missing tomatoes….it has been two days since bread was bought and still tomatoes! Baguette turning to a slender rock.

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