Chopped Vegetable Crostini

Mini toasts, also known as crostinis, are the perfect party appetizer or can even make up your lunch. You can top them with whatever ingredients sound delicious to you, whether you choose sweet, spicy, or savory. This vegetable crostini recipe uses a variety of vegetables, seasoned with salt and pepper and topped on baguette slices.

vegetable crostini

Ingredients You Need to Make Vegetable Crostini 

Olive oil: Or your favorite oil that you like to use. 

Onion: Yellow onion, chopped into small pieces.

Green onion: Also known as scallions. 

Vegetables: I used zucchini, eggplant, and red bell pepper.

Tomato: These are nice and sweet, making them a great addition. 

Fresh basil: Always goes great with the vegetables. 

Garlic: Brings out more flavor. 

Baguette: Store-bought baguette, sliced into thin slices. You could even ask the bakery to slice it for you.

Salt and pepper: To season the veggies, as usual.


  • 4 Tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 1 stem green onion
  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 large tomato
  • 1 stem fresh basil
  • 2 cloves garlic
  • 8 slices bread, thick pieces
  • Salt
  • Pepper

vegetable crostini

How to Make Vegetable Crostini

Sauté Green onion and yellow in a heated skillet with extra virgin olive oil for a couple of minutes. Then add chopped eggplant, zucchini, red bell pepper, and tomatoes keep cooking. 

vegetable crostini

vegetable crostini

Season with salt and pepper, keep the heat on low. Sauté for another 10 minutes, or until vegetables are soft. Then stir in chopped fresh basil and garlic. Give it a good stir and add salt to taste.

vegetable crostini

Toast each slice of bread. You can do so in the oven for a couple of minutes. Spread vegetable mix on top of each toasted bread slice.

vegetable crostini

vegetable crostini

Other Appetizers You May Like: 

Stuffed Mushrooms

Mushroom Pepper Appetizer

Easy Zucchini Spread

Equipment I Used

Chopped Vegetable Crostini

Vegetable Crostini

Course Appetizer, dinner, lunch, Side Dish, Snack
Cuisine American, Italian
Servings 6
Calories 223 kcal


  • 4 Tbsp extra virgin olive oil
  • ½ onion diced
  • 1 stem green onion chopped
  • 1 zucchini diced
  • 1 eggplant diced
  • 1 red bell pepper diced
  • 1 large tomato diced
  • 1 stem fresh basil chopped
  • 2 cloves garlic minced
  • 8 slices bread thin slices
  • Salt
  • Pepper


  • Sauté green onion and yellow in a heated skillet with extra virgin olive oil for a couple of minutes. 
    Chopped Vegetable Crostini
  • Add eggplant, zucchini, red bell pepper, and tomato to the onions.
    Chopped Vegetable Crostini
  • Season with 1/2 teaspoon of salt and pepper. On low heat sauté for 10 minutes, or until vegetables are soft.
    Chopped Vegetable Crostini
  • Stir in the chopped fresh basil.
  • Add garlic then salt to taste.
  • Slice the French baguette or any firm-textured bread. Toast each slice.
    Chopped Vegetable Crostini
  • Add couple tablespoons of vegetable mix on top of each toasted and sliced bread.
  • Enjoy!
    Chopped Vegetable Crostini


Nutrition Facts
Vegetable Crostini
Amount Per Serving
Calories 223 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 200mg9%
Potassium 432mg12%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 8g9%
Protein 6g12%
Vitamin A 883IU18%
Vitamin C 37mg45%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, basil, bell pepper, bread, crostini, dinner, eggplant, green onion, italian, lunch, olive oil, onion, side dish, snack, toast, tomato, vegetable, zucchini
Tried this recipe?Let us know in the comments how it was!
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