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Veggie Bruschetta

 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 ServingsPrep: 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.
Nutritional Facts: 1 piece equals 98 calories,

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Veggie Bruschetta (continued)

Nutritional 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.