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SERVES:
Makes approx.3-4 cups

INGREDIENTS:

• 1 medium zucchini, cut in half lengthwise and thinly sliced crosswise


• 1/2 red pepper, deseeded, cut in half lengthwise and thinly sliced


• 1/2 yellow pepper, deseeded, cut in half lengthwise and thinly sliced


• Olive oil for sauteing veggies


• 1/2 cup sliced, pitted Kalamata olives


• 2 Tbs capers, well drained


• Basil pesto as needed (approx. 1/2 cup…store bought is fine)


• Grated Parmesan cheese


• Sliced French style bread, toasted

PROCEDURE:

Saute both of the peppers in a large nonstick pan in a little olive oil and, while those are going, slice the bread into 1-inch thick slices as long as you like, put them on a baking tray and place them under the broiler and toast both sides until they're a nice golden brown.

Keep your eye on the bread and, after 4-5 minutes when the peppers have softened up, add the sliced zucchini to that and stir it in and cook the zucchini through.

The idea with the vegetables is to cook them down quite a bit so that they are nice and soft and then turn the heat off and let them cool down to about room temperature.

Once they have cooled down, add a couple of Tbs of well drained capers and about 1/2 cup sliced kalamata olives and fold those into the mix.

Put a little basil pesto on each bruschetta and top those with some of the cooked vegetables and finish with some grated Parmesan cheese if you like!

HINTS:

Use just one whole pepper instead of half of two different peppers.