Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


"A medley of roasted vegetables are the perfect topping
to enjoy on bruschetta!"

INGREDIENTS:
1 loaf french bread
3-4 garlic cloves
1/4 cup olive oil
1 cup zucchini cup, quartered and sliced (1/4")
1 cup Chinese eggplant, quartered and sliced (1/4")
1 cup mushrooms, halved and sliced
1 cup onion, chopped
1 cup cherry tomatoes, halved
Salt and pepper to taste

PREPARATION:
Preheat oven to 350 degrees

1.   In a large bowl, combine zucchini, eggplant, mushrooms and onion.  Pour olive oil over mixture and toss well to combine.  Add cherry tomatoes and toss again to combine.

2.   Slice bread on a diagonal; 1/2" slices.  Rub with garlic and place on a baking sheet and set aside.

3.    Spread vegetable mixture from the bowl evenly on a baking sheet; season with salt and pepper.  Bake for 25-30 minutes.  Remove from oven.

4.   Turn oven to broil and place baking sheet with bread under the broiler.  Broil until bread begins to brown; watch carefully.  Flip slices over and brown on other side.

5.   Remove bread from oven, place on serving dish and top with vegetable mixture.

6.   Serve and enjoy!

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