Roasted vegetable crostini
2
Points®
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
1 pound(s), cut into 1⁄2-inch pieces
Red bell pepper
2 medium, seeded and finely chopped
Uncooked zucchini
1 medium, finely chopped
Uncooked yellow summer squash
1 medium, finely chopped
Red onion
1 medium, cut into 8 wedges
Olive oil
1 Tbsp, extra-virgin
Dried thyme
2 tsp
Dried oregano
1 tsp
Table salt
¾ tsp
Fresh basil
½ cup(s), chopped
French 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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