Roasted Vegetable Bruschetta

Name: Roasted Vegetable Bruschetta
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