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Garden Bounty Recipe


Working on your garden at home or at school? (See last week's post for tips on starting a school garden.) Here's a recipe that you can make with what you grow!

Garden bounty bruschetta on crisp crostini

Makes about 8 servings.

Ingredients for roasted vegetables

•1 cup cherry tomatoes
• cup red onion, chopped
•½ cup red bell pepper, chopped
•½ cup yellow bell pepper, chopped
•½ cup green bell pepper, chopped
•1 cup zucchini, cut in rounds
•1 cup yellow squash, cut in rounds
•1 tablespoon fresh garlic, chopped
•½ teaspoon dried thyme
•½ teaspoon dried oregano
•¼ teaspoon salt
•¼ teaspoon ground black pepper
•3 tablespoons olive oil


Preheat oven to 450 degrees Fahrenheit. Toss vegetables with seasonings and olive oil. Roast for 20-25 minutes, or more if you prefer your vegetables softer. Top crostini with vegetables and eat.

How to make crostini

Making crostini—or crisp toasts—is easy. Preheat the oven to 375 degrees Fahrenheit. Carefully slice a baguette into slice about as thick as your pinky finger. Melt two tablespoons of butter, and add two tablespoons of olive oil, and stir in a teaspoon of finely chopped garlic. Brush bread slices with butter and oil mixture. Bake for about 7 minutes, until bread is golden, toasted and a little bit hard.

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