Veggie Bruschetta

Veggie Bruschetta
Servings: 36 Prep 25 mins Roast 425°F 40 mins Bake 375°F 6 mins


  • 1 1/2 pounds tomatoes, seeded and cut into 1-inch pieces
  • 2 small sweet red and/or yellow peppers, seeded and cut into 1-inch pieces
  • 1/2 - 1 whole medium red onion, cut into 1/2-inch wedges
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt or sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons snipped fresh thyme
  • 1/4 cup snipped fresh basil
  • 1 whole-grain baguette (1 lb)
  • ounce Parmesan cheese, thinly shaved

Make It

1. Heat oven to 425 degrees . In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, salt and black pepper; toss to coat. Transfer mixture to a foil-lined shallow roasting pan.

2. Roast at 425 degrees for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack. Lower oven temperature to 375 degrees .

3. Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme.

4. Slice baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with nonstick cooking spray. Place on a baking sheet. Bake at 375 degrees for 4 to 6 minutes or until golden and crisp, turning once. Cool on a wire rack.

5. Stir basil into tomato mixture. Top each bread slice with 1 tbsp of the mixture and some of the Parmesan.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 52, Fat, total (g): 2, chol. (mg): 1, sat. fat (g): , carb. (g): 7, fiber (g): 1, pro. (g): 3, sodium (mg): 114, Percent Daily Values are based on a 2,000 calorie diet.