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| INGREDIENTS |
| 1 |
small eggplant, cut into 1-inch pieces |
| 1 |
small zucchini or yellow squash, cut into ¾-inch slices |
| 1 |
medium red pepper, cut into thin slices |
| ½ |
small red onion, cut into ½-inch wedges |
| 1 tbsp. |
olive oil |
| ½ tsp. |
dried thyme |
| ¼ tsp. |
coarse salt |
| ⅛ tsp. |
freshly ground pepper |
| 2 |
medium plum tomatoes, each cut into 6 wedges |
| 1 |
(8 oz.) baguette cut into ½-inch slices, toasted |
| 1 |
clove garlic, cut in half |
| 2 tbsp. |
balsamic vinegar |
| |
nonfat cooking spray |
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| RECIPE |
- Preheat oven to 400ºF.
- Line a shallow pan with foil and spray with cooking spray.
- Toss all veggies (except tomatoes) onto prepared pan.
- Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat.
- Roast veggies for 30 minutes, stirring once.
- Add tomatoes, stir again, and continue to roast for 15-20 minutes or until veggies are tender and lightly browned.
- While veggies are roasting, rub each piece of bread with cut sides of garlic.
- Depending upon the size, place one large round or two small rounds on four plates.
- When veggies are finished, sprinkle with balsamic vinegar. Toss gently.
- Spoon warm veggies over bread and serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
1 large or 2 small bread rounds topped w/veggies
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
251 |
|
| Total Fat |
7 g |
|
| Sodium |
329 mg |
|
| Total Carbohydrates |
43 g |
|
| Fiber |
8 g |
|
| Protein |
1 g |
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