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Veggie Bruschetta
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!
32 Servings
Prep: 30 min. Bake: 20 min.
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.
Nutrition Facts:
1 piece equals 98 calories,
© Taste of Home 2013
2 of 2
Veggie Bruschetta
(continued)
Nutrition Facts:
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.
© Taste of Home 2013