Veggie Bruschetta

Veggie Bruschetta

0 Reviews
From: Diabetic Living Magazine

This healthy appetizer features roasted vegetables on whole grain bread.

Ingredients 36 servings

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Original recipe yields 36 servings
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


  • 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

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