SUMMER VEGETABLE BRUSCHETTA

Yep, another recipe from Clean Eating magazine has made it to my recipe box! It's what I'll be cooking for dinner tomorrow night - Summer Vegetable Bruschetta. Yummy! It's the perfect, easy recipe for all those fresh tomatoes, cucumbers and other veggies that are in abundance during summer! My 13-year-old daughter looked at the recipe with me, and she wants to be a part of preparing it, too.

According to the magazine, "This dish is all about the vegetables. For maximum flavor, use the freshest and ripest tomatoes, cucumbers and peppers you can find - ideally from a farmers' market, where the pickings are lush. If you have leftover bruschetta topping, serve it over a grilled chicken breast or fish fillet." Notice the twist on this bruschetta with whole-wheat artisan bread? Mmmm, can't you just taste it now?

SUMMER VEGETABLE BRUSCHETTA

By Jill Silverman Hough

Serves 8
Hands-on time: 30 minutes
Total time: 30 minutes

INGREDIENTS:
• 8 slices whole-wheat artisan bread (3/4-inch thick each)
• 1/4 cup extra-virgin olive oil
• 4 tsp balsamic vinegar
• 1/2 tsp coarse kosher salt
• 1/2 tsp fresh ground black pepper
• 3 medium tomatoes, cored, seeded and cut into 1/4-inch dice (about 2 1/2 cups)
• 1 small cucumber, peeled, seeded and cut into 1/4-inch dice (about 1 cup)
• 1/2 red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
• 1/2 yellow bell pepper, cut into 1/4-inch dice (about 1/2 cup)
• 1/2 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, halved crosswise

INSTRUCTIONS:
1. Preheat oven to 350°F.
2. Cut each slice of bread in half. Arrange on a large rimmed baking sheet lined with parchment paper and bake until
lightly toasted, turning at about seven minutes. Set aside to cool.
3. Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, cucumber, bell peppers,
onion and basil, tossing to coat.
4. Rub toast with cut sides of garlic. Top a slice of toast with 2 1/2-oz vegetable mixture and serve.

NUTRIENTS per serving (2/3 cup topping and 2 slices toast):
CALORIES: 200
TOTAL FAT: 5 g
SAT. FAT: 1 g
CARBS: 29 g
FIBER: 5 g
SUGARS: 7 g
PROTEIN: 8 g
SODIUM: 390 mg
CHOLESTEROL: 0 mg