Go Back
Homemade Roasted Tomato & Zucchini Bruschetta Board photo
Print Recipe Save it for later

Roasted Tomato & Zucchini Bruschetta Board

This Roasted Tomato & Zucchini Bruschetta Board is bursting with smoky, fresh flavors and is perfect for any gathering or light meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Easy, Fresh, Roasted, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 2 cups cherry tomatoes halved
  • 2 medium zucchinis sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 baguette sliced
  • 1 cup fresh basil leaves
  • 1 cup mozzarella cheese diced

Instructions

Step 1: Roast the Vegetables

  • Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved cherry tomatoes and sliced zucchinis. Drizzle with the olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss everything together until the vegetables are evenly coated.
  • Spread the tomatoes and zucchini slices on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized around the edges.

Step 2: Prepare the Bread

  • While the vegetables roast, slice your baguette into 1/2-inch thick slices. If preferred, lightly brush the slices with olive oil and toast them in the oven for 5-7 minutes at 350°F (175°C) until golden and crisp.

Step 3: Assemble the Bruschetta Board

  • Once the roasted vegetables are ready, transfer them to a serving platter or wooden board. Drizzle with the balsamic vinegar.
  • Arrange the toasted baguette slices around the board. Scatter the diced mozzarella cheese evenly over the vegetables, letting it melt slightly from the warmth. Finally, garnish generously with fresh basil leaves.

Step 4: Serve and Enjoy

  • Invite your guests to build their own bruschetta by piling the roasted tomato and zucchini mixture onto the toasted bread, topping with fresh basil and mozzarella.

Equipment

  • Oven
  • Large Mixing Bowl
  • Baking Sheet

Notes

  • Use ripe cherry tomatoes for the best flavor — firm but sweet.
  • Don’t overcrowd the baking sheet to ensure proper caramelization.
  • Try adding red pepper flakes or extra virgin olive oil for extra depth.
  • Swap mozzarella for burrata or other cheeses like feta or goat cheese for variation.
  • Store roasted vegetables separately from bread; reheat vegetables gently before serving.