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Mixed Vegetable Bruschetta Recipe

Serves: 24
Prep Time: 15 minutes
25 MIN
Cook Time: 10 minutes


Mixed Vegetable Bruschetta

  • 24 slices baguette, sliced diagonally, about ½ inch (1 cm) thick
  • 2 tbsp (30 mL) olive oil, divided
  • ¾ cup (175 mL) frozen Green Giant® Mixed Vegetables
  • ¼ tsp (1 mL) dried oregano
  • 1 clove garlic, minced
  • Pinch red chili flakes
  • 1 large tomato, diced
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 tsp (5 mL) white wine vinegar
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 1 tub (200 g) bocconcini, drained and chopped
  • 1 ½ tsp (7 mL) balsamic glaze


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.

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