Roasted Vegetable and Cheese Bruschetta

Use any combination of veggies below.
Red Onion
Red Pepper
Yellow Pepper
Green Pepper
Asparagus
Zucchini
Yellow squash
Mushrooms
Basil

Fresh Mozzarella Cheese or Gorgonzola cheese or other Blue cheese (what ever is on hand)
Grated Parmesan cheese
Garlic - 2 cloves minced
Olive oil - 1tbsp
Salt
Pepper
Red pepper flakes
Italian dried herbs
French/italian Baguette

Roasting Asparagus: Lay the asparagus spears out in a single layer in a baking dish. Drizzle olive oil. Sprinkle with salt, and pepper. Roast in the oven until they get tender. Chop into 1/2 inch pieces.

Roasting Peppers: Brush each pepper with oil.Arrange the peppers on a baking sheet and roast in the oven until the skin gets dark. Remove from the oven and place them in a bowl. Cover the bowl with a plastic wrap for few minutes. This will loosen the skin. Peel the skin of the peppers carefully. Cut them into halfs and discard the seeds and stem. Chop the peppers into small pieces.

Roasting Onion:Cut onions in half. Brush with olive oil and sprinkle of salt and pepper. Place cut-side down on a Baking sheet. Roast in the oven until golden brown.

Roasting Zucchini, Squash and mushrooms: Cut veggies into slices and drizzle with olive oil, salt, pepper. Roast until tender in the oven. Chop into smaller pieces.

Toasting Bread: Slice Bread into 1/2" thick slices diagonally. Brush some olive oil. Place the slices on a baking sheet. Toast in the oven until the bread starts browning. Rub some garlic on both the sides.

Mix all the roasted vegetables, basil, herbs, minced garlic, red pepper flakes and some olive oil. Spoon the mixture on the top of each slice. Sprinkle with Parmesan cheese and place a small slice of cheese on the top. Broil for about a minute or until the cheese starts melting a little.

Quick Bruschetta:
For veggie mixture: Slice the veggies and pan fry them in some olive oil. Add salt, pepper, red pepper flakes, garlic, herbs.