Roasted Vegetable Bruschetta

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Ingredients

Eight large slices peasant bread, cut 1/2 inch thick from a round loaf

1/4 cup plus 2 tablespoons olive oil, plus more for brushing

2 garlic cloves—1 whole and 1 minced

2 teaspoons chopped rosemary

1 teaspoon sugar

2 large corn ears, each cut crosswise into eight 1-inch rounds

1 large russet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds

1 sweet potato (3/4 pound), peeled and cut crosswise into sixteen 1/4-inch rounds

1 yellow squash (1/2 pound), cut crosswise into sixteen 1/4-inch rounds

1 red bell pepper, cut into 16 strips

1 yellow bell pepper, cut into 16 strips

4 large scallions, halved lengthwise and crosswise

Salt and freshly ground pepper

1/2 ounce thinly shaved Parmesan cheese

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