Almost veggie bruschetta

Cooked almost vegetable bruschetta

Time to cook: 20 minutes

Why Almost? Because it's not on bread, but less caloric - on rye bread with vegetables, olives, green onions and garlic and olive oil. A great and quick snack. Topical for Lent and not only.
Author of the recipe

Ingredients for almost vegetable bruschetta:

For Vegetables

Olive oil - 1 tablespoon
Garlic - 2 clove
White Onion (or onions, red) - 1 pc
Carrots - 1 pc
Petiole celery - 1 pc
Sweet pepper - 0.5 pc
Chili pepper (piece size ~ 3 cm, to taste) - 1 slice.
Broccoli (large florets) - 3 pcs
Tomato juice (to taste) - 100 ml
Salt (to taste)

In addition

Breads ("Generous" rye)
Green olives
Olive oil
Green onions

How to cook almost vegetable bruschetta step by step with photos

	Prepare all the vegetables we need for the bruschetta. Grate carrots and celery on a Korean grater. Pepper and bell pepper in thin slices, cut off a piece of chili pepper ~ 3 cm, remove seeds and finely slice the onion in half-circles, crushed garlic with a flat knife. I cut the broccoli into florets in small pieces.
	Pour olive oil into a saucepan, heat it up and put the garlic in. I put the garlic away after a minute, because it gave off its fragrance to the oil. Then the onions. I gilded. Then I put carrots and fried for a minute and added all the vegetables at once: celery; bell peppers; chili pepper and broccoli. Stir-fry for a minute and then pour the tomato juice over it. I seasoned them with salt to taste and simmered them just a little bit. You don't have to boil them, but leave them al dente.
	Prepare everything for the bruschetta. I put the vegetables from the sauté pan into a dish, they will cool down faster there. I'll use rye bread instead of bread "Generous". I'll chop the green onions finely, and the olives in half.
	Put the vegetables on the bread. Add olives to them and sprinkle with green onions. Drizzle a little olive oil on top.
	Serve. That was my afternoon snack. Lenten, healthy, very tasty!