Olive Bruschetta
Prep time
Cook time
Total time
I want to show you how to make an easy one-pan olive bruschetta recipe using olives, tomatoes, butternut squash, and simple seasoning to make a delicious appetizer in under 45 minutes.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup green ripe olives, whole (pitted)
- 1 red onion, cut into wedges
- 4 cups cherry or grape tomatoes, whole
- 2 cups butternut squash, cut into cubes
- 2 bulbs garlic, separated & peeled
- ¼ cup olive oil
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- Baguette toasts and/or focaccia, to serve
Instructions
- Preheat oven to 400F.
- In a large bowl, toss onions, tomatoes, butternut squash and garlic with olive oil. Season to taste with a dash of salt and pepper.
- Place on a lipped baking tray and roast for 15 mins.
- Add the California olives and gently flip the veggies. Roast for another 15 mins, or until the olives look a little deflated.
- Serve warm garnished with parsley, and a side of baguette, focaccia, or your favourite bread to spread the veggies on,
- Don’t forget to dunk your bread into that tasty olive oil!
Nutrition Information
Serving size: 1 serving with bread Calories: 491 Fat: 20g Carbohydrates: 57g Sugar: 11g Fiber: 9g Protein: 11.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/03/06/olive-bruschetta-sheet-pan-recipe/