Veggie Bruschetta

Veggie Bruschetta

0 Reviews
From: Diabetic Living Magazine

This healthy appetizer features roasted vegetables on whole grain bread.

Ingredients 36 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 1 bruschetta
  • Per serving: 52 calories; 2 g fat(0 g sat); 1 g fiber; 7 g carbohydrates; 3 g protein; 13 mcg folate; 1 mg cholesterol; 2 g sugars; 389 IU vitamin A; 11 mg vitamin C; 36 mg calcium; 0 mg iron; 114 mg sodium; 97 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat, ½ starch

Reviews 0