Grilled Caponata Bruschetta Recipe

5 1
Grilled Caponata Bruschetta Recipe
Grilled Caponata Bruschetta Recipe photo by Taste of Home
Publisher Photo

Grilled Caponata Bruschetta Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Grill: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. Grill: 10 min.

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

Nutritional Facts

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

Popular Videos

  • 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
  1. 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.
  2. Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
  3. 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.
Originally published as Grilled Caponata Bruschetta in Healthy Cooking April/May 2009, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Caponata Bruschetta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review