Lemon bruschetta with lemony mushrooms and peppers

Juice of 2 lemons
Zest of 1 lemon
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dried basil
1/2 onion, diced
2 green onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup mushrooms, cleaned and sliced
1 teaspoon oregano
2 tablespoons fresh parsley, chopped
Thick crusty bread, cut 1/2 inch thick
Salt and pepper, to taste

Grill the bread - this will take about 2-3 minutes per side - and rub both sides with half of the garlic. In a small bowl, mix half of the lemon juice with 2 tablespoons of olive oil. Brush or dip the bread in the lemon mixture and sprinkle with basil, salt, and pepper.

Heat the remaining olive oil in a skillet and sauté the onions, peppers, and mushrooms for 3-4 minutes. Add remaining cup of lemon juice and the lemon zest; stir until mixed. Add oregano, salt, and pepper. Cook another 2-3 minutes and sprinkle with the parsley. Spoon the mixture onto the bread.