Grilled Caponata Bruschetta Recipe

Grilled Caponata Bruschetta Recipe photo by Taste of Home

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An amazing combination of vegetables goes into this flavorful veggie medley. And at less than 65 calories each, you don't have to stop at just one! Sonya Miller - Austin, Texas

This recipe is:

Healthy

Diabetic Friendly

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Grilled Caponata Bruschetta Recipe

Prep: 35 min. Grill: 10 min.

Yield: 30 Servings

35 10 45

Ingredients

1 medium eggplant
1 celery rib
1 small zucchini
1 small sweet yellow pepper
1 small sweet red pepper
1 small onion
1 medium tomato
5 garlic cloves, peeled
1/2 cup olive oil, divided
30 slices French bread (1/4 inch thick)
1/4 cup golden raisins
1/4 cup tomato sauce
3 tablespoons chopped pitted green olives
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano

Directions

Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat.
Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast. Yield: 2-1/2 dozen.

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 1 appetizer equals 63 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 65 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Grilled Caponata Bruschetta in Healthy Cooking April/May 2009, p49