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This healthy appetizer features roasted vegetables on whole grain bread.

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

1 bruschetta
52 calories; protein 2.5g; carbohydrates 6.9g; dietary fiber 1.3g; sugars 1.8g; fat 1.7g; saturated fat 0.5g; cholesterol 1.3mg; vitamin a iu 389IU; vitamin c 11.2mg; folate 12.8mcg; calcium 36.3mg; iron 0.4mg; magnesium 14.6mg; potassium 97mg; sodium 114.5mg.

1 vegetable, 1/2 fat, 1/2 starch