Veggie Loaded Bruschetta

Servings: 4
Cuisine: Fusion
Course: Appetizer
Time: 10 minutes
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Nothing screams summers as a Bruschetta. It is one of the most versatile starters, perfect as an appetizer, brunch, or dinner. The traditional Italian recipe includes tomatoes and basil. This is my take on the recipe that is ready in minutes, perfect for days when you are in a rush.


  • 1 large baguette
  • 1 large onion diced
  • 1 bowl green bell pepper diced
  • 1 bowl red bell pepper diced
  • 1 bowl yellow bell pepper diced
  • 1 large tomato diced
  • 1 tbsp garlic paste / a few cloves of garlic
  • A few basil leaves
  • 1/4 tsp red chili flakes
  • Mozzarella cheese (optional)
  • Salt to taste
  • Oil for brushing


  • Slice a baguette on a bias around 1/4″ thick.
  • Brush some oil on the bread and lightly spread the garlic paste as per taste. Toast them on both sides until golden. If using garlic cloves, rub the toasted bread with a sliced garlic clove.
  • Meanwhile in a bowl, mix in the onions, bell peppers, and tomatoes.
  • Add chili flakes, chopped basil leaves, and salt to taste. If you are out of basil, you can always add your favorite seasoning. I love the taste of Oregano too.
  • Mix well and leave for a few minutes for the flavor to infuse.
  • Spread the mixture on the toasted bread.
  • Top it off with grated cheese.
  • Grill it in the oven for 3-4 minutes until the cheese melts.
  • Serve hot.


  • The garlic loaf from your local bakery will work just fine for the recipe.
  • Experiment with different toppings (mushrooms, tomatoes, meats, or anything available in your refrigerator).
  • If you want to avoid cheese, drizzle a bit of olive oil and you are good to go.

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