Vegetable Brushetta

1 cup seeded, chopped tomatoes

1/2 cup finely chopped yellow squash

1/2 cup finely chopped zucchini

2 T chopped fresh basil

2 T extra-virgin olive oil

1 T balsamic vinegar

1 T fresh lemon juice

2 tsp minced garlic

1/4 tsp salt

1/4 tsp black pepper

Combine ingredients in medium bowl. Cover and refrigerate for 2 hours.

Spoon 1 T of mixture on top of toasted French bread rounds.

Garnish with freshly ground black pepper and Parmesan cheese (if desired)

Yield 18 brushetta