Bruschetta with Olives, Tomatoes and Zucchini

Peel and thinly slice the garlic. Rinse, trim, and finely chop the zucchini. Rinse and quarter the tomatoes. Remove the seeds and finely dice. Slice the olives, the mix with the tomatoes, zucchini, parsley, and 1-2 tablespoons of olive oil. Season to taste with salt and pepper.

Sauté the garlic in 3-4 tablespoons of oil until golden in color (don't allow to get too dark because the garlic can turn bitter). Remove from the pan and drain on a paper towel.

Toast the bread (using a toaster or under the broiler). Drizzle with a little olive oil, and season to taste with salt and pepper. Top each slice with a little of the vegetable mixture. Garnish with the sliced garlic.