Vegetable Bruschetta With Pesto

• 1 small zucchini or 1 small summer squash, diced
• 2 cups fresh tomatoes, diced
• 12 yellow bell peppers or 12 orange bell pepper, diced
• 12 large fresh basil leaves, shredded
• 1 small onion, preferably purple, diced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 12 teaspoon sea salt
• fresh ground black pepper
• 14 cup pesto sauce
• 1 loaf bread, a good crusty one like ciabatta
• 2 cups fresh basil, packed
• 2 large garlic cloves
• 1 cup extra virgin olive oil
• 12 cup pine nuts, lightly toasted
• 6 tablespoons parmesan cheese, freshly grated
• 6 tablespoons romano cheese or 6 tablespoons asiago cheese, freshly grated

1. For Bruschetta: Combine first nine ingredients (through the pepper) and set aside.
2. Preheat grill or oven.
3. Slice bread in half the long way, then in smaller slices.
4. Grill or toast bread 2 minute on each side.
5. Brush one side of each slice w/pesto.
6. Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl.
7. Serve immediately.
8. For Pesto: Combine 2 cups of basil, the garlic, oil and pine nuts in a food processor.
9. Stir in cheeses.
10. Store extra in refrigerator and bring to room temperature before serving.

zucchini, fresh tomatoes, yellow bell peppers, basil, onion, extra virgin olive oil, red wine vinegar, salt, fresh ground black pepper, pesto sauce, bread, fresh basil, garlic, extra virgin olive oil, pine nuts, parmesan cheese, romano cheese

Taken from www.food.com/recipe/vegetable-bruschetta-with-pesto-262346 (may not work)