Publisher Photo
Publisher Photo
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!
Recommended: 36 Ways to Love Toast
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
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.
Originally published as Veggie Bruschetta in Simple & Delicious September/October 2007, p58

Nutritional Facts

1 each: 98 calories, 3g fat (1g saturated fat), 2mg cholesterol, 151mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Veggie Bruschetta in Simple & Delicious September/October 2007, p58

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