Roasted Vegetable Bruschetta
40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Healthy Living
Boost your bruschetta game! Add eggplant and shallots to the usual garlic and tomatoes and top it with tangy crumbled feta.
What You Need
Select All
16 servings
Original recipe yields 16 servings
3 cloves garlic, divided
1 eggplant (1 lb.), cut into 1-inch cubes
2 tomatoes, seeded, cut into wedges
1 shallot, sliced
16 Italian bread slices (1/2 inch thick)
1 pkg. (4 oz.) crumbled feta cheese
Let's Make It
1
Heat oven to 425ºF.
2
Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and mayo in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
3
Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
4
Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.
Kitchen Tips
Tip 1
Special Extra
Garnish with fresh mint before serving.
Tip 2
Nutrition Bonus
The deep-colored roasted vegetables create a delicious topping for the toasted Italian bread slices in these delicious, yet easy-to-make, low-sodium appetizers.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 200mg
9%
Total Carbohydrates 10g
4%
Dietary Fiber 2g
7%
Sugars 2g
4%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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