Rosemary-Roasted Vegetable Crostini
Makes 12 servings
|1||small eggplant (about 3/4 pound)|
|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|
- Preheat oven to 400°F. Spray nonstick baking sheet with nonstick cooking spray; set aside.
- 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.
- Bake 45 minutes or until lightly browned, stirring every 15 minutes.
- 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.
- 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.
|Serving Size:||2 pieces crostini|
|Calories from Fat||21 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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