You are here

Veggie Bruschetta

Veggie Bruschetta

Nutrition Facts
  • cal. (kcal) 52
  • Makes: 36 servings
  • Prep: 25 mins
  • Roast: 40 mins at 425°F
  • Bake: 6 mins at 375°F
  • Serving Size: pieces
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 1 1/2 pounds tomatoes, seeded and cut into 1-inch pieces
  • 2 small sweet red and/or yellow peppers, seeded and cut into 1-inch pieces
  • 1/2-1 whole medium red onion, cut into 1/2-inch wedges
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt or sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons snipped fresh thyme
  • 1/4 cup snipped fresh basil
  • 1 whole-grain baguette (1 lb)
  • ounce Parmesan cheese, thinly shaved

Directions

  1. Heat oven to 425 degrees . In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, salt and black pepper; toss to coat. Transfer mixture to a foil-lined shallow roasting pan.
  2. Roast at 425 degrees for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack. Lower oven temperature to 375 degrees .
  3. Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme.
  4. Slice baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with nonstick cooking spray. Place on a baking sheet. Bake at 375 degrees for 4 to 6 minutes or until golden and crisp, turning once. Cool on a wire rack.
  5. Stir basil into tomato mixture. Top each bread slice with 1 tbsp of the mixture and some of the Parmesan.

Nutrition Information for Veggie Bruschetta

Servings Per Recipe: 36
PER SERVING: 52 cal., 2 g total fat 1 mg chol., 114 mg sodium, 7 g carb. (1 g fiber), 3 g pro.

Love it? Share now!

Comments

Loading comments...