Ingredients
  • 1   cup seeded, chopped tomato (approximately 2 medium tomatoes)
  • 1/2  cup finely chopped yellow squash
  • 1/2  cup finely chopped zucchini squash
  • 2   tablespoons chopped fresh basil
  • 2   tablespoons extra-virgin olive oil
  • 1   tablespoon fresh lemon juice
  • 1   tablespoon balsamic vinegar
  • 2   teaspoons minced garlic
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 18   toasted French-bread rounds
Garnish:
  •  freshly ground black pepper, freshly grated Parmesan cheese
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How to Make Basic Roasted Butternut Squash

Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want┐sprinkle it with rosemary and lemon zest, toss in some caramelized shallots, or sprinkle with toasted pine nuts.

Directions
1. 
In a medium bowl, combine tomato, squashes, basil, olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for 2 hours.
2. 
Spoon approximately 1 tablespoon tomato mixture on top of each toasted French-bread round.
3. 
Garnish with freshly ground black pepper and Parmesan cheese, if desired.
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