Place baguette slices on rimmed baking sheet; broil for 1 or 2 minutes on each side or until toasted. Set aside.
Heat 1 tbsp (15 mL) oil in nonstick skillet; sauté vegetables, oregano, garlic and chili flakes for 3 to 5 minutes or until vegetables are cooked through.
Transfer vegetable mixture to bowl; add diced tomato, remaining oil, basil, vinegar, salt and pepper. Stir together until combined.
Top each toasted baguette with 1 tbsp tomato mixture; sprinkle bocconcini evenly over top. Garnish each piece of bruschetta with drizzle of balsamic glaze.
Tip: Balsamic glaze can be found in the same grocery aisle as oils and vinegars.
Serving Suggestion: For a family-style appetizer, substitute prepared flatbread instead of sliced baguette.