Spicy Vegetable Bruschetta - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1/4 cup tuscan basil and herb salad dressing (I use Safeway Select)
1 raw zucchini, diced
1 raw yellow squash, diced
1/2 cup bell pepper, diced (red, green and or yellow)
1 jalapeno, minced
1 (16 ounce) can diced tomatoes with juice (Italian or regular)
1 teaspoon red pepper flakes
salt

Preparation

Heat olive oil in a non-stick skillet over medium heat.
Add onion and garlic to pan and saute for 1-2 minutes or until onions are slightly translucent.
Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeno. Cook about 5 minutes stirring frequently.
Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste). Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency.
Add salt to taste.
Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours.
Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512).