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Rosemary-Roasted Vegetable Crostini

Rosemary-Roasted Vegetable Crostini

Rosemary-Roasted Vegetable Crostini


Makes 12 servings


1 small eggplant (about 3/4 pound)
1 medium zucchini
1 medium red onion
1 medium green bell pepper
2 plum tomatoes, seeded
1/4 cup dry white wine or orange juice
2 tablespoons tarragon white wine vinegar
4 medium cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/4 teaspoon black pepper
1 loaf (1 pound) sourdough bread, 12 to 14 inches long
1 cup (4 ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 400°F. Spray nonstick baking sheet with nonstick cooking spray; set aside.
  2. Trim ends from eggplant and zucchini; discard. Cut all vegetables into 1/4-inch pieces; place in large bowl. Add wine, vinegar, garlic, oil, rosemary and black pepper; toss to coat evenly. Transfer to ungreased nonstick 15X10X1-inch jelly-roll pan.
  3. Bake 45 minutes or until lightly browned, stirring every 15 minutes.
  4. Trim and discard ends from bread. Cut bread into 1/2-inch-thick slices. Arrange slices in single layer on prepared baking sheet. Bake 3 minutes on each side or until crisp and lightly browned on both sides.
  5. Spoon vegetable mixture evenly onto toasted bread slices; sprinkle evenly with cheese. Continue baking 5 minutes or until mixture is heated through and cheese is melted. Transfer to serving plates.

Nutritional Information

Serving Size: 2 pieces crostini
Sodium 301 mg
Protein 7 g
Fiber 1 g
Carbohydrate 24 g
Cholesterol 5 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 21 %
Calories 163

Dietary Exchange

Meat 1/2
Vegetable 1
Starch 1-1/2

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