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Veggie Bruschetta Recipe

This scrumptious appetizer from our Test Kitchen is worth every bit of time it takes to make! Guests will love the vegetable combination on crisp baguettes. Add a sprinkling of cheese, and you've got a hit!

This recipe is:

Diabetic Friendly

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Veggie Bruschetta Recipe

Prep: 30 min. Bake: 20 min.

Yield: 32 Servings

30 20 50

Ingredients

1 medium zucchini, cut into 1/2-inch pieces
1 cup chopped sweet red pepper
1 cup chopped sweet yellow pepper
3/4 cup chopped fresh mushrooms
4-1/2 teaspoons olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 French bread baguettes (10-1/2 ounces each)
1-1/2 teaspoons capers, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a small bowl, combine the first nine ingredients. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are crisp-tender.
Cut each baguette into 16 slices. Stir capers into vegetable mixture; spoon 1 tablespoon onto each slice of bread. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until golden brown. Yield: 32 appetizers.

Nutritional Facts 1 piece equals 98 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 151 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Veggie Bruschetta in Simple & Delicious September/October 2007, p58