Veggie Bruschetta

• 1 medium zucchini, cut into 1/2-inch pieces
• 1 cup chopped sweet red pepper
• 1 cup chopped sweet yellow pepper
• 3/4 cup chopped fresh mushrooms
• 4-1/2 teaspoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 French bread baguettes (10-1/2 ounces each)
• 1-1/2 teaspoons capers, drained
• 1 cup shredded part-skim mozzarella cheese

1. In a small bowl, combine the first nine ingredients. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425u0b0 for 20-25 minutes or until vegetables are crisp-tender.
2. Cut each baguette into 16 slices. Stir capers into vegetable mixture; spoon 1 tablespoon onto each slice of bread. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until golden brown.

zucchini, sweet red pepper, sweet yellow pepper, fresh mushrooms, olive oil, italian seasoning, garlic, salt, pepper, bread, capers, mozzarella cheese

Taken from www.tasteofhome.com/recipes/veggie-bruschetta/ (may not work)