Roasted Vegetable Crostini

Total Time
45 min
0 min
45 min
Crostini, originally from Tuscany, are small, thin slices of toasted bread with a variety of chopped toppings.


uncooked eggplant(s)

1 pound(s), cut into 1⁄2-inch pieces

sweet red pepper(s)

2 medium, seeded and finely chopped

uncooked zucchini

1 medium, finely chopped

yellow summer squash

1 medium, finely chopped

uncooked red onion(s)

1 medium, cut into 8 wedges

olive oil

1 Tbsp, extra-virgin

dried thyme

2 tsp

dried oregano

1 tsp

table salt

¾ tsp


½ cup(s), chopped

French baguette bread

1 loaf/loaves, medium, cut into 24 slices, toasted

romano cheese

1 oz, grated


  1. Preheat the oven to 425°F.
  2. Combine the eggplant, bell peppers, zucchini, squash, onion, oil, thyme, oregano, and salt in a large bowl; toss to coat. Spread the vegetables in a large, shallow roasting pan. Roast, stirring occasionally, until the vege­tables are tender and browned, about 45 minutes. Stir in the basil.
  3. Spoon the vegetable mixture onto the toasts. Sprinkle with the cheese. Serve at once. Yields 2 crostini per serving.


The vegetables and toasts can be made ahead separately. Refrigerate the vegetables for up to 2 days and bring them to room temperature before serving. Keep the toasts in an airtight container for up to 2 days.

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