This Vegan Mofo Entry represents a little bit of team work between Chuck and I. Well okay, all Chuck in the kitchen. I contributed by bringing home the veggies. Last Thursday was the very last Farmer's Market at Daley Plaza. I bought 4 peppers, 6 tomatoes and 3 mini pumpkins for decor for $6. Then I stuffed all into my handknit market bag. All in all a pleasant experience.
Anyway, I brought them home and Chuck promptly made us this bruschetta. With the fresh veggies, peppers in there too as well as the tomatoes, it was so good. He also threw it on some pasta and it was just as good as a sauce. No, no, it was better as bruschetta because bruschetta is so good. I guess what I want to say here is that it lost nothing in the translation to pasta topping. Bruschetta is always pretty much just tomatoes and olive oil, then whatever spices etc. you are interested in adding. It's always a nice dish, one you can almost always get out at restaurants with confidence that it will be vegan. (sometimes there is cheese, but usually menus make that obvious.) But after eating this I highly recommend making it with fresh farmer's market veggies. This was the best bruschetta I've had.