This healthy appetizer features roasted vegetables on whole grain bread.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-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.

Nutrition Facts

52 calories; protein 2.5g 5% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 1.8g; fat 1.7g 3% DV; saturated fat 0.5g 2% DV; cholesterol 1.3mg; vitamin a iu 389IU 8% DV; vitamin c 11.2mg 19% DV; folate 12.8mcg 3% DV; calcium 36.3mg 4% DV; iron 0.4mg 3% DV; magnesium 14.6mg 5% DV; potassium 97mg 3% DV; sodium 114.5mg 5% DV.