📖 Instructions

1. Begin by preheating your oven to 400°F (200°C). This ensures the vegetables will roast evenly and develop a lovely caramelized exterior. Trust me; patience here pays off!
2. While the oven heats up, prepare the vegetables. Wash one red bell pepper, one yellow bell pepper, one medium red onion, and 8 ounces of cremini mushrooms. Pat them dry – excess moisture hinders browning. I once skipped this step and ended up with steamed veggies instead of roasted ones, a sad state of affairs indeed.
3. Chop the bell peppers into 1-inch pieces. Halve the red onion and slice it into wedges. Quarter the cremini mushrooms if they are large; otherwise, leave them halved. Aim for uniform sizes so they cook at the same rate.
4. In a large bowl, toss the prepared vegetables with 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried Italian herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure everything is well coated. I like to use my hands for this – it's oddly satisfying!
5. Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding; otherwise, they'll steam instead of roast. Use two baking sheets if necessary. I learned this the hard way during a particularly ambitious dinner party.
6. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through. Keep an eye on them – oven temperatures can vary, and you don't want them to burn. The edges should be nicely browned, not charred.
7. While the vegetables are roasting, prepare the bread. Slice one baguette into 1/2-inch thick rounds. A serrated knife works best for this, preventing the bread from tearing. I once tried using a dull knife and ended up with a crumbly mess.
8. Brush the baguette slices with 2 tablespoons of olive oil. This adds flavor and helps them crisp up nicely in the oven. Don't be shy with the oil!
9. Arrange the bread slices on a separate baking sheet. Toast them in the oven for the last 5-7 minutes of the vegetables' roasting time, or until they are lightly golden brown. Watch them closely – they can burn quickly.
10. Remove both the vegetables and the bread from the oven. Let them cool slightly.
11. In a small bowl, combine 4 ounces of crumbled goat cheese (or feta), 2 tablespoons of chopped fresh basil, and 1 tablespoon of olive oil. This adds a creamy, tangy element to the bruschetta.
12. To assemble the bruschetta, spread a spoonful of the goat cheese mixture onto each toasted baguette slice. Top with the roasted vegetables. Be generous – this is where the magic happens!
13. Drizzle the bruschetta with balsamic glaze (optional) and garnish with additional fresh basil leaves. Serve immediately and watch them disappear. Trust me; they won't last long!