Vegetarian Crostini

Slice the baguette into 12 pieces about ¾-inch thick. Dice the zucchini and red bell pepper small, halve the cherry tomatoes, mince the garlic, and chop the fresh basil and parsley.

Preheat oven to 200°C and arrange baguette slices on a baking tray. Brush one side of each slice lightly with 1 tbsp olive oil, salt, and pepper.

Toast baguette slices in the preheated oven for 5 minutes until golden and crispy, then set aside.

Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add diced zucchini and red bell pepper to the hot skillet and cook for 6 minutes, stirring occasionally, until beginning to soften.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Add cherry tomato halves to the skillet and cook for 3 minutes until slightly softened and warmed through.

Remove the skillet from heat and stir in lemon juice, salt, black pepper, and red pepper flakes.

In a small bowl, combine ricotta cheese, fresh basil, and parsley with a pinch of salt and pepper until well mixed.

Spread approximately 1 tbsp of the ricotta mixture onto each toasted baguette slice.

Top each crostini with a spoonful of the warm roasted vegetable mixture and serve immediately.