Bruschetta with Roasted Zucchini, Sun-Dried Tomatoes and Feta

Ingredients:
2 medium zucchini, thinly sliced
1/2 tablespoon olive oil
1/4 teaspoon garlic powder
Sea salt/garlic grinder mix
Freshly ground black pepper, to taste
4 ounces sun-dried tomatoes, sliced
3 ounces feta cheese, crumbled
1 loaf French bread, sliced diagonally into 1/2-inch thick slices
1/4 cup walnut oil or olive oil
1 large clove garlic, sliced in half

Method of Preparation:
1. Preheat oven to 450 degrees.
2. Drizzle zucchini and garlic with olive oil and toss to coat.  Sprinkle lightly with sea salt/garlic mix. Spread in a roasting pan.  Place in oven for 5-10 minutes, or until zucchini is tender and lightly browned.  Remove from oven and cool to room temperature.  (Also delicious when cooked on the grill.)
3. Place oven rack in the second from the top position.  Preheat broiler.  Brush each side of the bread slices lightly with olive oil.  Place in a single layer on a baking sheet.  Place under the broiler, watching carefully, until bread turns a light golden brown.  Turn slices and toast the other side.  (The slices will not all toast at the same rate, so turn, toast, and remove from pan as each slice is ready.)
4. Rub the cut side of the garlic clove over the toasted bread.  Arrange on a serving platter.
5. Toss the zucchini with the sun-dried tomatoes and feta; season to taste with black pepper. 
6. Top the bruschetta with the zucchini mixture.  Serve immediately.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Linda Melfi.