Nutrition per serving may change if servings are adjusted.
1½ pounds plum tomatoes, seeded and cut into 1-inch pieces
2 small red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
½ or a medium red onion, cut into ½-inch wedges
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon kosher salt or sea salt
½ teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh thyme
¼ cup snipped fresh basil
16 ounces loaf whole-grain baguette
2 ounces Parmesan cheese
Preheat oven to 425°F. In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, kosher salt and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
Heat oven to 375°F. Slice a 16-ounce whole grain baguette crosswise into ¼-inch-thick slices (about 36 slices). Lightly coat bread slices with cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.
Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.