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  • Eat veggies

Roasted Veggie Crostini

These crostini are fun to share on a Friday night while watching the game or kicking back on the patio with family. We bet you can’t eat just one!

Prep Time

Servings

8

Crostini

1 French baguette (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, sliced in half (1)

Roasted Veggies

1 small zucchini or eggplant, chopped (1)

1 small red onion, chopped (1)

1 red bell pepper, chopped (1)

1 yellow bell pepper, chopped (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, minced (1)

2 Tbsp chopped fresh parsley (30 mL)

1/2 tsp dried thyme (2 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)

1 cup ricotta cheese (250 mL)

Balsamic glaze for drizzling (optional)

1/4 cup fresh grated Parmesan (60 mL) (optional)

 

Crostini

  1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
  2. Slice baguette into 1/2-inch (1.5 cm) slices, about 32 slices. Place on a prepared pan in a single layer. Brush baguette slices with 2 Tbsp (30 mL) canola oil. Toast in the oven for about 8 minutes or until they are light golden around edges but still a bit soft in the centre.
  3. Let cool slightly and rub each crostini with halved garlic. Set aside to cool completely.

Roasted Veggies

  1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine zucchini/eggplant, red onion, red and yellow peppers. Add 2 Tbsp (30 mL) canola oil, minced garlic, parsley, thyme, salt and pepper. Toss well to coat vegetables and spread onto prepared pan.
  3. Roast for 20-25 minutes or until fork-tender and golden.
  4. To serve, spread each crostini with a thin layer of cheese, top with about roasted vegetables, drizzle with balsamic glaze and sprinkle with Parmesan.

TIP: Try swapping the ricotta with the Whipped Feta recipe.

TIP: Look for a firm, purple eggplant that is heavy for its size, with glossy unbroken skin.

 

Ingredients

Crostini

1 French baguette (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, sliced in half (1)

Roasted Veggies

1 small zucchini or eggplant, chopped (1)

1 small red onion, chopped (1)

1 red bell pepper, chopped (1)

1 yellow bell pepper, chopped (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, minced (1)

2 Tbsp chopped fresh parsley (30 mL)

1/2 tsp dried thyme (2 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)

1 cup ricotta cheese (250 mL)

Balsamic glaze for drizzling (optional)

1/4 cup fresh grated Parmesan (60 mL) (optional)

 

Did you know?

Did you know?

Directions

Crostini

  1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
  2. Slice baguette into 1/2-inch (1.5 cm) slices, about 32 slices. Place on a prepared pan in a single layer. Brush baguette slices with 2 Tbsp (30 mL) canola oil. Toast in the oven for about 8 minutes or until they are light golden around edges but still a bit soft in the centre.
  3. Let cool slightly and rub each crostini with halved garlic. Set aside to cool completely.

Roasted Veggies

  1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine zucchini/eggplant, red onion, red and yellow peppers. Add 2 Tbsp (30 mL) canola oil, minced garlic, parsley, thyme, salt and pepper. Toss well to coat vegetables and spread onto prepared pan.
  3. Roast for 20-25 minutes or until fork-tender and golden.
  4. To serve, spread each crostini with a thin layer of cheese, top with about roasted vegetables, drizzle with balsamic glaze and sprinkle with Parmesan.

TIP: Try swapping the ricotta with the Whipped Feta recipe.

TIP: Look for a firm, purple eggplant that is heavy for its size, with glossy unbroken skin.

 

Nutritional Analysis

Calories

162

Total Fat

6.5 g

Saturated Fat

1.4 g

Cholesterol

0 mg

Sodium

232 mg

Carbohydrates

19.6 g

Fiber

1.2 g

Sugar

3.3 g

Protein

5.8 g

Potassium

138 mg

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