Roasted vegetable crostini

2
2
2
Smartpoints value per serving
Total Time
45 min
Prep
0 min
Cook
45 min
Serves
12
Difficulty
Easy
Crostini, originally from Tuscany, are small, thin slices of toasted bread with a variety of chopped toppings. This version is sure to be a hit at your next gathering. The rich roasted vegetables become super tender, allowing them to easily adhere to the toasted bread. Ready in about 45 minutes the vegetables and toasts can be made ahead separately to lessen work the day of your event. 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. Top your toasts for an easily passed appetizer or arrange the toasted bread around bowl of the roasted vegetable mixture for guests to top themselves.

Ingredients

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

basil

½ cup(s), chopped

French baguette bread

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

romano cheese

1 oz, grated

Instructions

  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.

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